Chicken and Raspberry Vinaigrette Salad

With the summer heat upon us and not to mention short season, this recipe has turned out to be de-lite-ful!!!

Chicken with Raspberry Vinaigrette Salad,
adapted by me from Garden Fresh recipes by Better Homes and Gardens.

I used a few chicken tenderloin pieces for this recipe, probably a fancy way of saying someone shaved off a little of the sides of a chicken breast.  Anyway, I digress...

Cook the chicken with a bit of canola oil on medium heat for about 30 minutes.  I used garlic, salt and pepper to add flavor to the chicken.


For the Salad:
3 cups of mixed greens.
1 turnip chopped
5 turnip leaves (I cut the leaves using herb scissors and yes you can eat turnip leaves.)
2 pints of raspberries

For the Raspberry Vinaigrette:
1 teaspoon minced green onions
1/4 c canola oil
1/3 c red wine vinegar
1/4 teaspoon spicy brown mustard
1 teaspoon honey
1 c of the of the raspberries
pinch of salt
mixed together until the raspberries are broken apart and everything is mixed well.

Add the chicken to half of the mixture of Vinaigrette, stir then add to salad.  Keep the remainder of the Vinaigrette to top salad.