TASTE THE LOVE

Chicken Salad Jalapeno Raspberry Vinaigrette

6 oz grilled chicken sliced
½ c. black beans drained
1 c. of shredded Manchego Cheese
1 Avocado diced
2 green onions chopped
½ cup of chopped cilantro
1 small bag mescaline mix or baby greens
Jalapeno Raspberry Vinaigrette (see below for recipe)

Toss the greens in a bowl. Next toss in the manchego cheese, black beans and chicken. Then add the avocado, green onion and cilantro. Toss with the Jalapeno Raspberry vinaigrette.

Optional – For a fun presentation serve in a flour tortilla bowl. Spray a small round baking dish with Pam and place a flour tortilla in the bowl and spray the tortilla with a little more Pam. Bake at 425 for about 10 minutes or until a crispy. Place the tortilla bowl on a plate and fill with the chicken salad.

Jalapeno Raspberry Vinaigrette
¼ c. Emily G’s Jalapeno Raspberry Jam
¼ c. extra virgin olive oil
2 T. apple cider vinegar
1 t. of lime juice

Heat Jalapeno Raspberry jam in microwave for 10 seconds. Whisk in remaining ingredients until emulsion is formed. Salt and pepper to taste and let cool to room temperature.

Groups: Jalapeno Raspberry, Jalapeno Raspberry Jam, meat, salad