I have a lot of after work plans this week.
My San Francisco friends and I are finally emerging from the holiday season craziness and are looking for some catch up time.
And Mr. McCormick and I are on the hunt for a new home, running from appointment to appointment.
We got the news last week that we have to leave our beautiful rental we have enjoyed for two years so that my landlord can return to her home. I don't blame her, it's wonderful here.
I'm in mourning.
With all these evening plans, I knew it would be tough to fit in more dinner recipes this week. And I had to find some way to use all that leftover roasted chicken!
I know, woe is me.
This vinaigrette and salad, courtesy of Cooking Light, was a happy solution. It was easy to prep before work and pack to the office.
1/2 cup lite balsamic vinaigrette*
1 1/2 cup fresh raspberries
3/4 teaspoon sugar
8 cups baby spinach
1/3 cup red onion, thinly sliced
1 cup sliced cucumbers
1 1/3 cups cooked chicken breast, cut into strips
1/4 cup crumbled feta cheese
1/4 cup chopped pecans
Freshly ground black pepper
*Regular balsamic was what I had on hand, and it tasted great
Combine vinaigrette, 1/2 cup raspberries, and sugar in a blender. Blend until smooth; set aside.
In a large bowl, toss together spinach, onions, raspberries, cucumbers, and half of the vinaigrette.
Divide mixture among 4 chilled plates. Add chicken strips to mixing bowl and toss with 2 tablespoons dressing. Divide among the plates. Garnish with feta, pecans, and black pepper. Serve.
An easy Monday lunch.
I packed everything up in separate containers and assembled it at the office. I used what I had on hand to top the spinach: pine nuts, pecans, red onion, raspberries, chicken, and the yummy vinaigrette.
It was missing a little something, something though. I would highly recommend adding feta or goat cheese.
And yes, this is exactly where I ate it.
But all in all, a nice alternative to Lean Cusine for a busy day at Decker.
Wish us luck this week on the house hunt!