Recipe of Roasted chicken salad with raspberries

Ingredients

• Roasted or cooked chicken (approximately) 170 g.
• Fresh spinach (sprouts or baby, preferably) 50 g.
• Arugula or canonigos 50 g.
• Raspberries 100 g.
• Almond, sliced to taste.
• Goat roll cheese in medallions 2.
• Roasted red pepper or piquillo pepper 1.
• Celery 1.
• Extra virgin olive oil 30 ml.
• Sherry or Apple Vinegar 2.5 ml.
• Lime juice 2.5.
• Ground black pepper.
• Salt.

Directions

1. 1

   The idea is to take advantage of leftover roasted chicken, although we can roast a well-seasoned chicken breast or thigh in the oven for the salad. Cut into slices or pieces in one bite when cold. If we turn on the oven, we can take the opportunity to roast the pepper, if we don't have it at home, and toast the almonds.

2. 2

   Wash and drain the spinach and arugula sprouts well, if necessary, and place in a salad bowl. Wash the raspberries very gently and drain. Remove the larger filaments from the celery and cut into small pieces. Chop the roasted pepper, skin removed and seeds removed. Crumble the goat cheese.

3. 3

   Add all the ingredients to the salad, taking care not to damage the raspberries too much, which are very delicate. Whisk the dressing ingredients, seasoning to taste, and serve on the salad or separately so that each diner can be seasoned to taste.