- 2
Ingredients
- Raspberry Basil Vinaigrette:
- 4 ounces chopped poached chicken breast
- 2 baby cucumbers, diced
- 14 cherry tomatoes, halved
- 1 medium jalapeno, seeded and cut into half-rings (my addition)
- 1 hard-boiled egg, chopped
- 1/4 cup fresh raspberries
- 2 strips of bacon, crispy, diced
- 3 cups fresh spinach
- 1 cup fresh or frozen and thawed raspberries
- 2 tablespoons cold water
- 2 tablespoons basil leaves, packed (if you have a high-powered blender you can leave the stems on)
- 1 tablespoon honey
- 2 tablespoons almond, walnut or hazlenut oil
- 1 tablespoon balsamic vinegar (or more to taste)
- sea salt and freshly ground black pepper, to taste
Preparation
Step 1
Raspberry Basil Vinaigrette
Place all ingredients in a small food processor and process until raspberries are pureed. Taste and adjust seasoning in needed.
For the Salad
First, divide the raspberry vinaigrette between two large mason jars.
Then, add in the diced chicken followed by the spinach.
Next, add in chopped hard-boiled egg, vegetable mixture, and bacon. Finish off with a few raspberries.
Seal with lid and keep refrigerated for up to 4 to 5 days.
n.b. that this layering method differs - try it once and see (or try one jar each way and compare)
Nutrition Facts - 2 Servings
Calories 390.8
Total Fat 21.0 g
Saturated Fat 3.7 g
Polyunsaturated Fat 9.0 g
Monounsaturated Fat 3.2 g
Cholesterol 159.4 mg
Sodium 304.3 mg
Potassium 451.3 mg
Total Carbohydrate 29.8 g
Dietary Fiber 8.4 g
Sugars 9.6 g
Protein 23.9 g