Arugula Salad With Raspberry Vinaigrette - cooking recipe

Ingredients

4 oz baby arugula leaves
2 None boneless skinless chicken breasts, poached and sliced
1 None cucumber, sliced into ribbons
1/3 cup macadamias, toasted and chopped
None None FOR THE RASPBERRY VINAIGRETTE
1 cup raspberries
2 tbsp olive oil
2 tbsp white balsamic vinegar
2-3 tsp sugar

Preparation

Combine arugula, chicken (poach in a skillet of gently simmering water for 8-10 mins), cucumber and macadamias in a large bowl.
For the raspberry vinaigrette, place raspberries in a food processor with olive oil, vinegar and sugar. Process until smooth. Season to taste.
Drizzle dressing over salad just before serving.