2 tablespoons vegetable oil (30 mL)
2 boneless, skinless chicken breasts cut into bite-sized strips (3/4 lb.) (340 g)
1 cup thinly sliced red onion (150 g)
Salt and pepper to taste
1 package 142g DOLE® Baby Spinach Salad Blends
¼ cup bottled raspberry vinaigrette dressing (60 mL)
1 cup fresh DOLE Raspberries (150 g)
¼ cup crumbled blue or feta cheese (22 g)

Heat oil in large skillet or wok; add chicken strips and onion and stir-fry over high heat for 3 minutes, or until chicken is no longer pink in the centre. Remove from skillet and drain well.

Season chicken to taste with salt and pepper. Add spinach to skillet; return pan to medium heat. Toss spinach for 1 minute; remove from heat.

Add chicken and salad dressing to spinach in skillet; toss well.

Divide mixture between three plates. Sprinkle each salad with raspberries and blue cheese; serve.