What you will need:
-fresh spinach (I use the leaves and the little stem part on the leaf)
-lettuce (I like to use romaine or a spring mix)
-chicken (I like to use cut-up rotisserie chicken leftovers)
-dried cranberries (I think all brands are created equal)
-reduced fat feta cheese crumbles (I like Athenos Tomato & Basil)
-fat free raspberry vinaigrette (I like Maple Grove Farms of Vermont)
-croutons (whatever flavor you like)
When I make salads, I make SALADS! I don't make skimpy little side salads to eat for a meal. You should be full by the time you're finished with this salad. So grab a big, dinner-sized plate and fill that baby up with all these yummy ingredients.
First, wash your spinach leaves and lettuce very well. If you don't have a Salad Spinner, I highly recommend investing in one. You can find them cheap and you'll be able to wash, spin, and plate your lettuce in minutes. I couldn't live without mine. Also, make sure your leaves are cut or ripped up so that no further cutting is needed once the salad is on the plate. When your lettuce and spinach is ready to go, mound your plate with it.
For the chicken: If you have leftover chicken breasts or pieces in the fridge, break those up into small chunks and use those. I always get the rotisserie chickens in the store and count on having and using the leftovers. This salad is perfect for them. If you don't have any chicken already prepared, just cook a few boneless, skinless chicken tenders or a boneless, skinless breast to use. Scatter your chicken pieces onto the bed of lettuce/spinach.
Sprinkle a few TBSPs of feta on the salad. I load it up with cranberries (usually a good handful of them). Then add a handful of croutons. And finish with the raspberry vinaigrette. Keep in mind, the dressing is very oily, so a little bit usually goes a long way. Start out with a small pouring and you can always add more if you need to. Because once it's on there, you can't take it back off.
From my pink kitchen to yours,