Chicken and Raspberry Spinach Salad

Chicken and Raspberry Spinach Salad

1/4 cup raspberry vinegar or white wine vinegar
5 Tbsp extra-virgin olive oil
1 tsp honey
1/2 tsp finely shredded orange peel
1/8 tsp salt
1/4 tsp fresh ground pepper
4 boneless, skinless chicken breast halves (abt. 12 oz.)
8-10 cups torn spinach or torn mixed greens
1 cup fresh raspberries
1 papaya*, peeled seeded, and sliced

In a screw-top jar, combine the vinegar, 4 Tbsp of the oil, the honey, orange peel, salt, and pepper. Cover and shake well. Chill until serving time.
In a medium skillet, cook the chicken in the remaining 1 Tbsp of oil over medium heat for 8-10 minutes or until the chicken is tender and no longer pink. Turn the chicken often to brown evenly. Remove the chicken from the skillet. Cut into thin, bite-size strips.
In a large bowl, toss together the warm chicken strips and the spinach or mixed greens. Shake the dressing well. Add the dressing and raspberries to the chicken mixture. Toss lightly to coat well.
Divide the chicken mixture among 4 salad plates. Arrange the papaya slices on each plate.

*You may substitute 2 medium nectarines, pitted and sliced, or 2 peaches, peeled, pitted, and sliced for the papaya