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Summer Chicken Salad with Raspberry Vinaigrette Recipe

Summer Chicken Salad with Raspberry Vinaigrette Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings

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

  • 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.

Nutritional Facts

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

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.