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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


  • 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.

Nutritional Facts

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

Reviews for Summer Chicken Salad with Raspberry Vinaigrette

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boisegrams 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."

dwilfer 187655
Reviewed Jul. 14, 2013

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

ferndale52 188789
Reviewed Jun. 19, 2012

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

sandra1956 108376
Reviewed Jun. 18, 2012

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

KScales 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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Wine Pairings

Light-Bodied White Wine

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