Spinach and Chicken Stir-fry Salad with Raspberries

Ingredients

• 2 tablespoons vegetable oil 
• 2 boneless, skinless chicken breasts (3/4 lb.), cut into bite-size strips 
• 1 cup thinly sliced DOLE® Onion 
• Salt and pepper to taste 
• 1 bag (6 oz.) DOLE Baby Spinach or any DOLE Salad blend 
• 1/4 cup bottled fat-free raspberry vinaigrette dressing 
• 1 cup DOLE Raspberries 
• 1/4 cup crumbled blue or feta cheese

Directions

1. Heat oil in large nonstick skillet or wok; add chicken strips and onion and stir-fry over high heat 3 to 5 minutes or until chicken is no longer pink in center. Season chicken to taste with salt and pepper. Turn off heat.
2. Add spinach and vinaigrette to skillet; toss well. Divide mixture among plates. Sprinkle each salad with raspberries and feta cheese.