Salad with Baby Spinach, Chicken, Corn and Raspberries
Rinse chicken breasts. Bring chicken broth to a boil and cook meat, covered, for about 20 minutes or until done on low heat. Drain and cool.
Rinse spinach and spin dry. Rinse and clean raspberries, if necessary. Drain corn in a colander, rinse in cold water and drain well.
Cut meat into bite-sized pieces and arrange with spinach, corn and raspberries on plates. Drizzle with lemon juice, honey and olive oil and season with sea salt. Garnish with fresh thyme and serve.