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
Summer Chicken Salad with Raspberry Vinaigrette
Summer Chicken Salad with Raspberry Vinaigrette
Prep 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
- 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.
Nutrition Facts
2 cups: 318 calories, 18g fat (3g saturated fat), 73mg cholesterol, 287mg sodium, 14g carbohydrate (8g sugars, 4g fiber), 27g protein.
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