Tossed Green Salad W. Chicken And Raspberry Chipotle Vinaigrette - cooking recipe

Ingredients

For Salad
1 (10 ounce) bag mixed salad greens (8 cups)
1 cup cherry tomatoes or 1 cup grape tomatoes
1/2 medium bell pepper, cut in thin strips
1/2 cup red onion, slices separated into rings
1/2 cup sliced carrot
1/2 cup sliced cucumber
8 ounces cooked boneless chicken breasts, cut in thin strips
black pepper, 5 to 8 twists peppercorn grinder
For Raspberry Chipotle Vinaigrette (use 1/4 cup)
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt

Preparation

Mix salad greens and vegetables in large bowl.
Just before serving, drizzle with Raspberry Chipotle Vinaigrette; toss to coat.
Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.
To prepare Raspberry Chipotle Vinaigrette, In a medium saucepan, heat oil over medium-high heat.
Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.
Add the garlic to the pan and saute for 1 minute.
Add the chipotles and cook, stirring continuously, for 1 minute.
Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes.
Remove from the heat and cool before using as a salad dressing.
Tips for other uses:
For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
Serving Suggestions:
Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.