Yields: 4 Servings

Green & Gold Salad


  • Garlic Dressing, see below
  • 1/3 cup almonds, slivered
  • 4 boneless, skinless chicken breast halves, cut into thin strips
  • 1/2 cup golden raisins
  • 10 ozs. mixed salad greens
  • 1/4 cup green onions, sliced


Prepare Garlic Dressing; set aside. In large non-stick skillet over medium heat, cook almonds, stirring frequently, 5 minutes or until lightly toasted. Remove nuts to plate; cool. In same skillet over medium-high heat, in 1 tablespoon Garlic Dressing, cook chicken 4 to 5 minutes until tender and lightly browned. Remove from heat; stir in raisins and remaining dressing. In large bowl, toss salad greens and chicken mixture. Sprinkle with toasted almonds and green onions. Serve immediately. Makes 4 servings.

Garlic Dressing: Whisk together 1/3 cup Regina Raspberry Balsamic Vinegar, 1/4 cup olive oil, 2 teaspoons Polaner Chopped Garlic, 2 teaspoons Worcestershire sauce and 1 teaspoon Accent Flavor Enhancer.
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