- 1 lb. boneless, skinless chicken breasts, cooked, cubed
- 4 cups loosely packed spinach
- 1 cup fresh raspberries
- 1 cup pineapple, chopped
- 2 celery stalks, chopped
- 1/2 cup walnuts, toasted
- 1 tablespoon raspberry jam or jelly
- 1 garlic clove, grated
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- Salt and Pepper, to taste
In a large serving bowl combine the first 6 ingredients (through walnuts). In a small bowl, combine the jam or jelly, garlic, mustard, salt and pepper. Whisk in oil. Pour desired amount over spinach salad. Serve immediately.
