Photo: Raspberry-Chicken Salad Recipe
Ingredients
- 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
Directions
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.
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By wendy_wilb_12892839
Bremerton, WA
on May 27, 2010
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Served this at two dinners and got absolutely rave reviews very good.
By ps1164_12141094
tempe, 41
on September 10, 2009
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I found the dressing to be too sweet for my liking, so I added only a couple of spoonfuls to the chicken to infuse it with flavor, then thinned out the rest with a little more olive oil, raspberry wine vinegar, apple cider vinegar, salt and pepper and a tad more mustard. I whisked the mixture together to reveal a wonderful sweet/savory raspberry vinaigrette. I put together a salad with Romaine and shredded veggies and the fresh raspberries, tossed it with the dressing, then served it on plates topped with the chicken and some almonds.
Yummy.
By nanachkh_12100517
Page, 41
on August 25, 2009
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This was very tasty for a light meal. I cooked the chicken with some of the raspberry preserves and threw on a few toasted walnuts. My boyfriend gobbled it up!
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