Today is November 25, 2024 / /

Kosher Nexus
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INGREDIENTS

  • 1⁄4
    cup raspberry preserves
  • 2
    tablespoons olive oil
  • 1
    tablespoon white wine vinegar
  • 1
    teaspoon Dijon mustard
  • salt & fresh ground pepper
  • 2
    tablespoons minced scallions
  • 1
    cup fresh raspberry
  • 4
    cooked chicken breast halves, cut into 1-inch pieces
  • 4
    cups chopped bibb lettuce (or butter lettuce)

  • DIRECTIONS

    • In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper.
    • Add scallions and raspberries to vinaigrette. Add diced chicken and toss to combine with vinaigrette.
    • Arrange lettuce on individual plates. Spoon chicken mixture over lettuce just before serving.