Ingredients
Raspberry vinaigrette
1 cup fresh raspberries
½ cup olive oil
3 tablespoons raspberry vinegar
1 shallot, minced
1 teaspoon honey
Salad mix
5 oz of arugula
2 cups watercress sprigs
½ cup pine nuts, toasted
1 cup crumbled fresh goat cheese
Chicken
2 5 oz chicken breasts
1 Tbsp salt
½ Tbsp freshly ground black pepper
1 Tsp smoked paprika
1 Tsp ground coriander
Preheat oven to 350 degrees
Season chicken breasts with salt, pepper, paprika, and coriander. Place on a baking sheet and bake 10-12 minutes or until a probe thermometer reads 165 degrees. Remove from oven and let cool. Chop into large chunks.
Puree ½ cup raspberries, oil, vinegar, shallot, and honey in a blender. Season with salt and pepper.
Combine ½ cup raspberries, arugula, watercress, chicken and pine nuts in a large bowl. Toss with just enough dressing to coat. Divide onto plates, sprinkle with goat cheese.
Recipe adapted from Bon Appétit.
