Best Raspberry Chicken Salad Recipes

SUMMER CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• 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.

GRILLED CHICKEN AND RASPBERRY-SPINACH SALAD

Steps:

• Heat gas or charcoal grill. In small bowl, stir together fruit spread, vinegar and oil; reserve 1/3 cup for glaze. Set remaining mixture aside.
• Carefully brush grill rack with oil. Place chicken on grill over medium heat. Brush chicken with reserved glaze. Cover grill; cook 5 minutes. Turn chicken over; brush with glaze. Cover grill; cook 3 to 7 minutes longer, brushing occasionally with glaze, until juice of chicken is clear when center of thickest part is cut (170°F).
• Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds. Cut each grilled chicken breast into slices; place on top of salads. Drizzle with remaining fruit spread mixture.

TOSSED GREEN SALAD W. CHICKEN AND RASPBERRY CHIPOTLE VINAIGRETTE

Steps:

• Mix salad greens and vegetables in large bowl.
• Just before serving, drizzle with Raspberry Chipotle Vinaigrette; toss to coat.
• Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.
• To prepare Raspberry Chipotle Vinaigrette, In a medium saucepan, heat oil over medium-high heat.
• Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.
• Add the garlic to the pan and saute for 1 minute.
• Add the chipotles and cook, stirring continuously, for 1 minute.
• Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
• Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes.
• Remove from the heat and cool before using as a salad dressing.
• Tips for other uses:.
• For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
• Serving Suggestions:.
• Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.

RASPBERRY PECAN CHICKEN SALAD

Steps:

• In a large bowl, mix yogurt, mayonnaise and five-spice powder. Stir in chicken, green onions, celery and pecans. Gently stir in raspberries. Serve on bread.

GRILLED RASPBERRY CHICKEN SALAD

Steps:

• Mix 1/2 cup dressing with garlic powder and rosemary. Place chicken breasts in a plastic zip-top bag and add dressing marinate in fridge for 30 minutes to 8 hours.
• Grill chicken 4 to 5 minutes over med high coals, or till meat registers 155°. Remove from heat and cover. Allow to rest for 10 minutes to come to temperature.
• Meanwhile, place lettuce on 4 plates. Divide other ingredients equally among the 4 plates. Slice each chicken breast and put equal amount of chicken on each plate. Add additional dressing and enjoy.

GRILLED CHICKEN AND BABY SPINACH SALAD W/ RASPBERRY VINAIGRETTE

Steps:

• Arrange spinach leaves, chicken, and 3/4 of the raspberries on a large serving platter or divided equally on 4 plates.
• Place vinegar, honey, oil, shallot and 1/4 of the raspberries in a blender; blend one minute or until smooth.
• Drizzle dressing over salad.

RASPBERRY-CHICKEN SALAD

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 RASPBERRY-CHIPOTLE CHICKEN SALAD

Steps:

• Heat gas or charcoal grill. Brush both sides of chicken with about 1/4 cup of the raspberry chipotle sauce.
• Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes. Turn chicken; brush with 1/4 cup of the raspberry chipotle sauce. Cover grill; cook 3 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).
• Arrange salad greens on 4 serving plates; top with raspberries. Cut each chicken breast into slices; fan over salad greens and raspberries. Garnish with almonds.
• In small bowl, beat remaining 1/2 cup raspberry chipotle sauce, the oil and orange juice with wire whisk until blended. Drizzle over salads.

RASPBERRY CHICKEN SALAD

Steps:

• In a small bowl, combine spreadable fruit and vinegar; set aside 3/4 cup for dressing. Broil chicken 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°, basting occasionally with remaining raspberry mixture. Cool for 10 minutes. , Meanwhile, arrange greens and onion on salad plates. Slice chicken; place over greens. Drizzle with reserved dressing. Garnish with raspberries.

GRILLED CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

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.

RASPBERRY-CHICKEN SALAD

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.

RASPBERRY-CHICKEN SALAD

Steps:

• Cover platter with greens; top with chicken, berries and nuts.
• Drizzle with dressing just before serving.

WILD RICE-CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Mix all ingredients except vinegar, honey and oil in large bowl.
• Shake vinegar, honey and oil in tightly covered container. Pour over wild rice mixture; toss.
• Cover and refrigerate 1 to 2 hours to blend flavors.

CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

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

RASPBERRY CHICKEN SALAD

Steps:

• For dressing:
• Place dressing ingredients in a blender.
• Cover and blend on high until smooth.
• For salad:
• Toss salad ingredients (except pepper) in a large bowl.
• Place on chilled plates and top with dressing and pepper.

FRUITY CHICKEN SALAD WITH RASPBERRY DRESSING

Steps:

• In a small bowl, whisk the yogurt, mayonnaise and honey. Place lettuce on two salad plates; top with chicken and fruit. Drizzle with dressing. Serve immediately.

WILD RICE-CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• 1. Mix all ingredients except vinegar, honey and oil in large bowl.2. Shake vinegar, honey and oil in tightly covered container. Pour over wild rice mixture toss.3. Cover and refrigerate 1 to 2 hours to blend flavors.wing it!Jazz it up! For a nutty flavor, toss chopped walnuts or pecans into this salad. For extra color add dried cherries or cranberries.1 SERVING: Calories 345 (Calories from Fat 70) Fat 8g (Saturated 1g) Cholesterol 30mg Sodium 320mg Carbohydrate 54g (Dietary Fiber 4g) Protein 14g * % DAILY VALUE: Vitamin A 8% Vitamin C 36% Calcium 4% Iron 12% * DIET EXCHANGES: 2 Starch, 1 Fruit, 2 Vegetable, 1 Lean Meat * CARBOHYDRATE CHOICES: 3 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SUMMER CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• •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.

RASPBERRY CHICKEN SALAD

Steps:

• Trim chicken breast. Grill on each side for 5-7 minutes and remove from heat. Let stand for 5 minutes then slice into strips. Salt and pepper to taste. Rinse and dry mixed greens and place in large bowl along with green onion. Lightly dress with Raspberry 7 Walnut Salad dressing and place on dinner plates. Arrange orange and grapefruit sections, avocado and chicken on top of lettuce. Drizzle additional salad dressing to taste. Garnish with fresh raspberries and serve.

CHICKEN-BACON SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Toss salad greens with all remaining ingredients except dressing in medium bowl.
• Add dressing just before serving; mix lightly.