Summer Chicken Salad with Raspberry Vinaigrette Recipe

4.5 5 5
Summer Chicken Salad with Raspberry Vinaigrette Recipe
Summer Chicken Salad with Raspberry Vinaigrette Recipe photo by Taste of Home
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Summer Chicken Salad with Raspberry Vinaigrette Recipe

Read Reviews
4.5 5 5
Publisher Photo
This best-of-the-season salad is guaranteed to be a hit! It's piled high with fresh fruits and veggies, chicken and greens, drizzled with a tasty raspberry vinaigrette—and simply delicious. —Heidi Farnworth, Riverton, Utah
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (10 ounces) ready-to-serve salad greens
  • 3-1/2 cups cubed cooked chicken
  • 1 cup fresh sugar snap peas
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 celery rib, thinly sliced
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon seedless red raspberry preserves
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/4 cup slivered almonds, toasted

Directions

Place the salad greens, chicken, peas, berries and celery in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with almonds. Yield: 6 servings.
Originally published as Summer Chicken Salad with Raspberry Vinaigrette in Simple & Delicious May 2010, p37

Nutritional Facts

2 cups: 318 calories, 18g fat (3g saturated fat), 73mg cholesterol, 287mg sodium, 14g carbohydrate (8g sugars, 4g fiber), 27g protein.

  • 1 package (10 ounces) ready-to-serve salad greens
  • 3-1/2 cups cubed cooked chicken
  • 1 cup fresh sugar snap peas
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 celery rib, thinly sliced
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon seedless red raspberry preserves
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/4 cup slivered almonds, toasted
  1. Place the salad greens, chicken, peas, berries and celery in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with almonds. Yield: 6 servings.
Originally published as Summer Chicken Salad with Raspberry Vinaigrette in Simple & Delicious May 2010, p37

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Reviews forSummer Chicken Salad with Raspberry Vinaigrette

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boisegrams User ID: 7944289 228796
Reviewed Jul. 1, 2015 Edited Jul. 14, 2015

"This recipe is a real keeper. I followed the recipe exactly, and for a birthday party made a second raspberry vinaigrette that was a little sweeter, to give guests a choice. I can't tell you how many compliments I got! This will remain a definite keeper in my recipe box and meal rotations. Thanks so much for sharing this one."

MY REVIEW
dwilfer User ID: 6972953 187655
Reviewed Jul. 14, 2013

"So light and refreshing...and healthy! Yum"

MY REVIEW
ferndale52 User ID: 4154455 188789
Reviewed Jun. 19, 2012

"although easy to prepare, and pretty, i found the dressing to be a little too strong."

MY REVIEW
sandra1956 User ID: 1676371 108376
Reviewed Jun. 18, 2012

"This is sooooooooo good. I used Strawberry Balsamic Vinegarette; very tasty too!"

MY REVIEW
KScales User ID: 3262967 177514
Reviewed May. 14, 2010

"The correct yield on this recipe is 6 servings (2 cups each). We apologize for the error and it will be corrected here soon.

Taste of Home Test Kitchen"

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