Chicken Salad With Hint Of Raspberry Lavender Vinaigrette 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.

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:

• 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.

CHICKEN SALAD WITH PEANUT-LIME VINAIGRETTE

Steps:

• In a large bowl, combine the chicken, tomatoes, celery, and onion. Add the peanut sauce, mayonnaise, and lime juice and toss to combine. Season with salt and pepper. (At this point, you can refrigerate the salad for up to 3 days.)
• Place the lettuce on 4 individual plates and top with the chicken mixture. Sprinkle the peanuts over the top just before serving.
• In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
• The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
• Yield: approximately 3 1/2 cups

GRILLED CHICKEN SALAD WITH FRESH RASPBERRY DRESSING

Steps:

• Combine 1/2 cup Nakano® Seasoned Rice Vinegar - Original or Roasted Garlic, tarragon and salt; stir well.
• Place chicken in a shallow non-metallic container. Add vinegar mixture; marinate about 45 minutes. Drain chicken and discard marinade.
• Grill or saute chicken until cooked as desired. When slightly cooled, slice each breast; cover and set aside.
• Rinse oranges and pat dry. Use a citrus grater to grate the peel of 1 orange; do not grate white pith under the skin; set orange zest aside. Peel both oranges and slice.
• Rinse raspberries and shake off excess water.
• In blender container, combine raspberries, 1/4 cup Nakano® Seasoned Rice Vinegar - Original or Roasted Garlic, honey, salad oil, and orange zest. Cover and blend until smooth.
• Place greens in a large bowl. Drizzle with 1 tablespoon olive oil and toss well to coat. Sprinkle with a little salt while tossing. Drizzle greens with remaining 1 tablespoon Nakano® Seasoned Rice Vinegar - Original or Roasted Garlic; toss well.
• To serve, divide greens among 4 large salad plates. Place one sliced chicken breast on each plate. Arrange orange slices on each plate. Pour a generous ribbon of fresh raspberry dressing over chicken. Sprinkle salads with toasted pecans, if desired.

RASPBERRY VINAIGRETTE CHICKEN BREAST

Steps:

• Put chicken breast into a deep container. Add raspberry vinaigrette dressing into container. Cover and marinade in refrigerator for 24 hours.
• When you are ready to cook the next day preheat oven at 350°F. Remove marinated chicken and put chicken on a cookie sheet.
• Put chicken in oven and bake for 1 hour. When the hour is up, remove chicken from oven cut the chicken lightly with a kitchen knife to make sure it's done. If there is still a little pink, replace chicken back into oven and continue cooking for 15-20 more minutes. When that time is done check chicken again. If the chicken is done, remove from oven.

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.

SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• In a jar with tight-fitting lid, combine the vinegar, oil, salad dressing mix and sugar; shake well. Serve over greens with raspberries and hazelnuts.

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.

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 BROTH RASPBERRY VINAIGRETTE

Steps:

• Press raspberries through a sieve, reserving juice; discard seeds. In a jar with a tight-fitting lid, combine the broth, sugar, vinegar, oil, mustard and reserved juice. Refrigerate. Shake before serving over salad greens.

RASPBERRY-CHICKEN SALAD

Steps:

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