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.