Best Chicken Bacon Salad With Raspberry Vinaigrette Recipes

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RASPBERRY-CHICKEN SALAD



Raspberry-Chicken Salad image

Fresh raspberries add a delectable sweetness to both the creamy dressing and crunchy salad. Pretty in pink!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 4

Number Of Ingredients 9

1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2 cup fresh raspberries
1 tablespoon raspberry or red wine vinegar
2 teaspoons sugar
6 cups bite-size pieces mixed salad greens (such as Bibb, iceberg, romaine or spinach)
2 cups cut-up cooked chicken breast
1/3 cup thinly sliced celery
1 cup fresh raspberries
Freshly ground pepper, if desired

Steps:

  • In blender, place dressing ingredients. Cover; blend on high speed about 15 seconds or until smooth.
  • In large bowl, toss salad greens, chicken, celery and 1 cup raspberries. Serve with dressing and pepper.

Nutrition Facts : Calories 200, Carbohydrate 15 g, Cholesterol 60 mg, Fat 1/2, Fiber 5 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 9 g, TransFat 0 g

CALIFORNIA SALAD WITH RASPBERRY VINAIGRETTE DRESSING RECIPE



California Salad with Raspberry Vinaigrette Dressing Recipe image

This salad is the perfect combination of leafy, crunchy, and tangy. It goes great as a side, an appetizer, or even as your main dish!

Provided by Steph Loaiza

Categories     Salad

Time 10m

Number Of Ingredients 7

5 ounces mixed baby salad greens (1 bag)
1 cup grape tomatoes
2 Tablespoons Gorgonzola Cheese
2 Tablespoons candied pecan pieces
¼ cup olive oil
10 ounces seedless raspberry jam (1 jar)
1 cup seasoned rice vinegar

Steps:

  • Toss baby salad greens, tomatoes, cheese, and pecans together and set aside.
  • Blend the olive oil, jam, and rice vinegar together (either in a blender or food processor) until completely combined.
  • Pour desired amount over the salad and serve while it's fresh. (I always have leftover dressing that I store in the fridge and use throughout the week).

Nutrition Facts : Calories 399 kcal, Carbohydrate 52 g, Protein 3 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 133 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving

CHICKEN SALAD WITH RASPBERRY VINAIGRETTE



Chicken Salad With Raspberry Vinaigrette image

I have been trying to eat more fruits and vegetables, so salads have been on the menu almost every day. I've gotten tired of the same old.. same old.. I don't think I can look another piece of lettuce in the eye for quite some time, so this is what I came up with. Feel free to add or delete fruits and veggies as you see fit. This adjusts easily to make more than one serving. I find this to be 1 main dish serving, or two servings if being served along with something else. Easily adapted to Vegan.. just leave out the chicken, or replace with seasoned tofu.

Provided by GertieGirl

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 11

1 apple, cored and diced (any kind)
1/2 cup grapes, halved
1 grilled chicken breast, diced
1 ounce old cheddar cheese, diced small
3 tablespoons red onions, diced
1 medium tomatoes, diced
1 celery rib, diced
1 teaspoon raspberry vinegar
2 teaspoons olive oil
salt
cracked black pepper, to taste

Steps:

  • Mix all ingredients.
  • Store in fridge. It's great made the night before you serve.
  • Enjoy!

RASPBERRY VINAIGRETTE CHICKEN BREAST



Raspberry Vinaigrette Chicken Breast image

My son has food allergies and my husband is watching his weight. I had to come up with recipes that fit both my son's and husbands health issues. This chicken dish is easy and healthy. The smell of the chicken while it cooks is going to make you wish that dinner was done at that moment.

Provided by sally39

Categories     Chicken Breast

Time 1h2m

Yield 2 serving(s)

Number Of Ingredients 2

2 boneless chicken breasts (or as many breasts you want as long as the vinaigrette covers the chicken)
1 bottle kraft light raspberry vinaigrette dressing

Steps:

  • Preheat oven at 350 degrees.
  • Thaw and wash your chicken breast and place into a glass dish.
  • Pour the Raspberry Vinaigrette dressing over the chicken breast until they are just about covered.
  • Place in oven at 350 degrees for one hour.
  • When done spoon sauce from baking dish over your chicken, rice or potatoes.

Nutrition Facts : Calories 249.4, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 91.3, Protein 30.2

RASPBERRY-CHICKEN SALAD



Raspberry-Chicken Salad image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 11

1/4 cup raspberry preserves
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
Salt and ground black pepper
2 tablespoons minced scallion
1 cup fresh raspberries
4 cooked chicken breast halves, cut into 1-inch pieces
4 cups chopped Bibb lettuce
Nut bread
Cream cheese

Steps:

  • In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper. Add scallions and raspberries to vinaigrette. Add diced chicken and toss to combine with vinaigrette. Arrange lettuce on individual plates. Spoon chicken mixture over lettuce just before serving. Serve with nut bread and cream cheese, if desired.

GRILLED CHICKEN SALAD WITH RASPBERRY VINAIGRETTE



Grilled Chicken Salad With Raspberry Vinaigrette image

Make and share this Grilled Chicken Salad With Raspberry Vinaigrette recipe from Food.com.

Provided by EmmyDuckie

Categories     < 4 Hours

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast
1 cup white wine
1 teaspoon cayenne pepper, ground
1 teaspoon salt
8 cups baby spinach leaves
2 blood oranges, peeled and sectioned
1/2 small red onion, sliced
1 avocado, sliced
1/4 cup white balsamic vinegar
2 tablespoons olive oil
2 tablespoons white wine
1/4-1/2 teaspoon cayenne pepper
1 tablespoon seedless raspberry preserves
salt

Steps:

  • Mix wine, salt, and cayenne pepper, pour over chicken breasts and marinate at least 2 hours, preferably overnight.
  • Drain marinade, and pat dry chicken.
  • Grill on outdoor grill or grill pan until done, cut into bite sized slices, keep warm.
  • Combine dressing ingredients in a jar with a tight fitting lid. It may be necessary to microwave for a few seconds to get the preserves incorporated.
  • Toss spinach with dressing, divide onto 4 plates, top with orange, onion, and avocado, and sliced chicken.

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