Best Tossed Green Salad W Chicken And Raspberry Chipotle Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TOSSED SALAD AND RASPBERRY VINAIGRETTE



Tossed Salad and Raspberry Vinaigrette image

Provided by Trisha Yearwood

Categories     side-dish

Time 10m

Yield 4 to 6 Servings

Number Of Ingredients 12

1 pound mixed field greens
1 cup dried cranberries
1 cup walnut pieces
One 22-ounce can mandarin oranges, drained and chilled
1 1/2 cups grape tomatoes, halved
1 1/2 cups crumbled feta cheese
1 cup fresh raspberries
1/2 cup apple cider vinegar
1/2 cup aged balsamic vinegar
2 teaspoons sugar
1 1/2 tablespoons Dijon mustard
1/2 cup extra-virgin olive oil

Steps:

  • For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
  • For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
  • Toss the salad with the vinaigrette before serving.

TOSSED GREEN SALAD W. CHICKEN AND RASPBERRY CHIPOTLE VINAIGRETTE



Tossed Green Salad W. Chicken and Raspberry Chipotle Vinaigrette image

Use your favorite mix of crisp salad greens For this colorful, main dish salad; topped with chicken strips and a zesty raspberry chipotle vinaigrette. Works equally well at a dinner table or an outdoor barbecue picnic table.

Provided by Steve P.

Categories     Salad Dressings

Time 27m

Yield 4 21/2 cup servings, 4 serving(s)

Number Of Ingredients 16

1 (10 ounce) bag mixed salad greens (8 cups)
1 cup cherry tomatoes or 1 cup grape tomatoes
1/2 medium bell pepper, cut in thin strips
1/2 cup red onion, slices separated into rings
1/2 cup sliced carrot
1/2 cup sliced cucumber
8 ounces cooked boneless chicken breasts, cut in thin strips
black pepper, 5 to 8 twists peppercorn grinder
1 tablespoon olive oil
1/2 cup small diced onion
2 teaspoons minced garlic
2 teaspoons chipotle chiles in adobo, chopped
2 pints fresh raspberries, rinsed
1/2 cup raspberry vinegar
3/4 cup granulated sugar
1/2 teaspoon salt

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.

FAVORITE RASPBERRY TOSSED SALAD



Favorite Raspberry Tossed Salad image

Our home economists tossed together mixed greens, fresh raspberries, mushrooms, feta cheese and more in this pretty salad. Toasted pecan halves add fun crunch...and a homemade raspberry dressing brings a delicious tan to the mix!

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 12

4 cups torn red leaf lettuce
1 package (5 ounces) spring mix salad greens
1 cup fresh raspberries
1 cup sliced fresh mushrooms
1/2 cup julienned red onion
1/4 cup crumbled feta cheese
1/4 cup pecan halves, toasted
2 tablespoons 100% raspberry fruit spread, melted
2 tablespoons raspberry vinegar
2 tablespoons canola oil
1/8 teaspoon salt
Dash pepper

Steps:

  • In a large salad bowl, combine the first seven ingredients. In a small bowl, whisk the fruit spread, vinegar, oil, salt and pepper. Pour over salad and toss gently to coat.

Nutrition Facts : Calories 102 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 108mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CREAMY CHIPOTLE VINAIGRETTE



Creamy Chipotle Vinaigrette image

As a salad dressing: Toss with a Mexican-flavored salad made with romaine lettuce, sliced avocado, tomato, red onion or your favorite salad. As a cold sauce: Drizzle over grilled chicken or fish, spoon over baked sweet potatoes, or paint on bbq ribs.

Provided by PaulaG

Categories     Salad Dressings

Time 40m

Yield 1 2/3 cups

Number Of Ingredients 8

1 cup fresh-squeezed orange juice (from 2 large oranges)
1 cup red wine vinegar
1/2 cup mayonnaise
2 tablespoons minced chipotle peppers
1/4 cup roughly chopped fresh cilantro
1 tablespoon ground cumin
3 tablespoons fresh lime juice (about 1 1/2 limes)
salt & freshly ground black pepper

Steps:

  • In a small saucepan combine the orange juice& vinegar.
  • Bring to a boil over high heat; then, reduce the heat to medium-low and simmer vigorously until the liquid is reduced by 2/3, about 25 minutes.
  • Remove the liquid from the heat, and allow to cool to room temperature.
  • Add the mayonnaise and whisk together until well blended.
  • Add the chipotle, cilantro, cumin and lime juice; whisk together well.
  • Season with salt and pepper.

THREE-IN-ONE SALAD: CHICKEN, SALAD GREENS, FRESH FRUIT



Three-In-One Salad: Chicken, Salad Greens, Fresh Fruit image

Get both fruit and veggies into your family's diet with this delicous dinner salad. The colorful and tasty ingredients that include fresh spinach leaves and mixed spring greens, sliced strawberries, tangarine segments, sugar snap peas and chicken; tossed in a Raspberry Vinaigrette and topped with toasted walnuts and crumbled goat cheese, make for a satisfying, full-flavored entree.

Provided by Feast Your Eyes

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

4 cups mixed spring greens, washed and dried
4 cups baby spinach leaves, washed and dried
5 tangerines or 5 clementines, separated into segments
2 1/2 cups fresh strawberries, washed and sliced
8 ounces sugar snap peas, washed and halved
4 cups cooked chicken breasts, cubed
1 cup walnut halves, toasted
2 tablespoons fresh chives, chopped
1 bunch mint, chopped
1 1/2 cups crumbled goat cheese
1/2 cup raspberry balsamic vinegar
2 tablespoons red onions, chopped
2 1/2 teaspoons honey
1/2 cup salad oil
1/8 teaspoon kosher salt
1/8 teaspoon white pepper
1 tablespoon snipped fresh parsley

Steps:

  • SALAD:.
  • Chill a large serving bowl; add the first nine ingredients and gently toss with the vinaigrette. Top with the goat cheese crumbles; spoon onto 4 chilled serving plates. A warm, crusty baguette and a glass of Sauvignon Blanc wine make this meal complete. ENJOY!
  • RASPBERRY VINAIGRETTE:.
  • Combine vinegar, onion, and honey in food processor or blender; process until well blended. With the motor running, slowly add in the oil. Process.
  • Season with salt and pepper to taste; add the parsley. Transfer to large screw-top jar or container with lid.
  • The vinaigrette can be made 1 day ahead. Bring to room temperature and whisk before serving. Makes about 1 cup.

RASPBERRY CHIPOTLE GRILLED CHICKEN



Raspberry Chipotle Grilled Chicken image

My son had this at a cookout and told me about it so of course we had to try it at home. It's super simple and so good. I used Fischer & Wieser Roasted Raspberry Chipotle Sauce.

Provided by Alisa Lea

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

6 boneless chicken breasts
6 large jalapeno peppers
8 ounces cream cheese
12 slices bacon
1/2 cup raspberry chipotle sauce

Steps:

  • Partially cook the bacon and set aside.
  • Cut each chicken breast in half lengthwise. Cut each jalapeno pepper in half lengthwise and remove the seeds and veins. Slice cream cheese into 12 equal pieces.
  • Layer chicken, cream cheese and jalapeno (cut side down). Wrap with a slice of bacon and secure with toothpicks.
  • Cook over medium coals, brushing with raspberry chipotle sauce.

Nutrition Facts : Calories 593.1, Fat 47.1, SaturatedFat 19, Cholesterol 165.2, Sodium 581, Carbohydrate 2.1, Fiber 0.4, Sugar 0.6, Protein 38.5

Related Topics