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1
Mix salad greens and vegetables in large bowl.
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2
Just before serving, drizzle with Raspberry Chipotle Vinaigrette; toss to coat.
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3
Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.
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4
To prepare Raspberry Chipotle Vinaigrette, In a medium saucepan, heat oil over medium-high heat.
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5
Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.
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6
Add the garlic to the pan and saute for 1 minute.
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7
Add the chipotles and cook, stirring continuously, for 1 minute.
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8
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.
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9
Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes.
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10
Remove from the heat and cool before using as a salad dressing.
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11
Tips for other uses:
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12
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.
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13
Serving Suggestions:
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14
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.
