Chickensaladwithraspberryvinaigrette Recipes

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SUMMER CHICKEN SALAD WITH RASPBERRY VINAIGRETTE



Summer Chicken Salad with Raspberry Vinaigrette image

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

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 318 calories, Fat 18g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 287mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 27g protein.

CHICKEN SALAD WITH RASPBERRY VINAIGRETTE



Chicken Salad With Raspberry Vinaigrette image

I have been trying to eat more fruits and vegetables, so salads have been on the menu almost every day. I've gotten tired of the same old.. same old.. I don't think I can look another piece of lettuce in the eye for quite some time, so this is what I came up with. Feel free to add or delete fruits and veggies as you see fit. This adjusts easily to make more than one serving. I find this to be 1 main dish serving, or two servings if being served along with something else. Easily adapted to Vegan.. just leave out the chicken, or replace with seasoned tofu.

Provided by GertieGirl

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 11

1 apple, cored and diced (any kind)
1/2 cup grapes, halved
1 grilled chicken breast, diced
1 ounce old cheddar cheese, diced small
3 tablespoons red onions, diced
1 medium tomatoes, diced
1 celery rib, diced
1 teaspoon raspberry vinegar
2 teaspoons olive oil
salt
cracked black pepper, to taste

Steps:

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

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.

RASPBERRY-CHICKEN SALAD



Raspberry-Chicken Salad image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 11

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

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.

RASPBERRY CHICKEN SALAD



Raspberry Chicken Salad image

"This pretty summer salad is a snap to make, but it looks as though you fussed," writes Sue Zimonick of Green Bay, Wisconsin. The slightly tart dressing also serves as a basting sauce, which gives the thin slices of tender chicken breast a nice fruit flavor.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 cup 100% raspberry spreadable fruit
1/3 cup raspberry vinegar
4 boneless skinless chicken breast halves (4 ounces each)
8 cups torn mixed salad greens
1 small red onion, thinly sliced
24 fresh raspberries

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.

Nutrition Facts : Calories 320 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 97mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

RASPBERRY VINAIGRETTE CHICKEN BREAST



Raspberry Vinaigrette Chicken Breast image

Provided by My Food and Family

Categories     Home

Time P1DT55m

Number Of Ingredients 2

1 bag boneless chicken breast (Tyson preferred)
1 bottle raspberry vinaigrette salad dressing

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

WONDERFUL RASPBERRY WALNUT DINNER SALAD



Wonderful Raspberry Walnut Dinner Salad image

This is a healthy and delicious salad. It has easy to find ingredients, it is easy to make, and it tastes like gourmet. Try to use a romaine/red leaf mixture; it's particularly good in this salad! You can add grilled chicken strips to this salad to create a filling main dish.

Provided by Haley

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 10m

Yield 5

Number Of Ingredients 6

1 (10 ounce) package mixed salad greens, rinsed and dried
1 (8 ounce) package sweetened dried cranberries
¼ cup sunflower seeds
4 roma (plum) tomatoes, chopped
1 avocado - peeled, pitted and diced
½ (8 ounce) bottle raspberry walnut vinaigrette

Steps:

  • In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado (and chicken strips, if desired), add vinaigrette and serve.

Nutrition Facts : Calories 108.9 calories, Carbohydrate 13.6 g, Fat 6.1 g, Fiber 4.5 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 289.6 mg, Sugar 8.6 g

RASPBERRY-CHICKEN SALAD



Raspberry-Chicken Salad image

Discover our Raspberry-Chicken Salad recipe. Raspberry-Chicken Salad brings its namesake ingredients along with walnuts and a fruity vinaigrette.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 6 servings

Number Of Ingredients 5

1 pkg. (16 oz.) salad greens
2 cups grilled chicken strips
1/2 cup fresh raspberries
1/3 cup coarsely chopped walnuts
3/4 cup KRAFT Lite Raspberry Vinaigrette Dressing

Steps:

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

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 50 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

WILD RICE-CHICKEN SALAD WITH RASPBERRY VINAIGRETTE



Wild Rice-Chicken Salad with Raspberry Vinaigrette image

Raspberry vinaigrette adds flavor to this salad made with chicken and wild rice - a delightful dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 9

3 cups cold cooked wild rice
1 1/2 cups cubed cooked chicken
4 medium green onions, chopped (4 tablespoons)
1 medium green bell pepper, chopped (1 cup)
1 can (8 ounces) sliced water chestnuts, drained
1 package (6 ounces) diced dried fruits and raisins
1/3 cup raspberry vinegar
1/4 cup honey
2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 330, Carbohydrate 55 g, Cholesterol 30 mg, Fiber 5 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 45 mg

GRILLED CHICKEN SALAD WITH RASPBERRY VINAIGRETTE



Grilled Chicken Salad With Raspberry Vinaigrette image

Make and share this Grilled Chicken Salad With Raspberry Vinaigrette recipe from Food.com.

Provided by EmmyDuckie

Categories     < 4 Hours

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb boneless skinless chicken breast
1 cup white wine
1 teaspoon cayenne pepper, ground
1 teaspoon salt
8 cups baby spinach leaves
2 blood oranges, peeled and sectioned
1/2 small red onion, sliced
1 avocado, sliced
1/4 cup white balsamic vinegar
2 tablespoons olive oil
2 tablespoons white wine
1/4-1/2 teaspoon cayenne pepper
1 tablespoon seedless raspberry preserves
salt

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.

GRILLED CHICKEN AND RASPBERRY-SPINACH SALAD



Grilled Chicken and Raspberry-Spinach Salad image

An organic raspberry-spread vinaigrette glazes grilled chicken and dresses the spinach-and-raspberries base of a delightful main-dish salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1 cup Cascadian Farm® organic raspberry fruit spread
1/4 cup red wine vinegar
2 tablespoons olive oil
4 boneless skinless chicken breasts (about 1 lb)
8 cups torn fresh spinach
1 bag (10 oz) Cascadian Farm® frozen organic red raspberries, thawed, drained
1/2 cup thinly sliced red onion
1/4 cup sliced almonds, toasted

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.

Nutrition Facts : Calories 500, Carbohydrate 62 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 13 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 43 g, TransFat 0 g

RACHEL'S CRANBERRY CHICKEN SALAD



Rachel's Cranberry Chicken Salad image

This is a great sandwich filling that they make at the diner in the hospital where I work, but I fancied it up a bit with some green onions and pecans. A great way to use up leftover chicken. Delicious!

Provided by Rachel Mehl

Categories     Salad

Time 15m

Yield 4

Number Of Ingredients 9

2 cooked chicken breast halves, chopped
½ cup mayonnaise, or to taste
2 green onions, chopped
½ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
¼ green apple, shredded
¼ cup chopped pecans
1 tablespoon lime juice
1 pinch salt and black pepper to taste
¼ teaspoon dried dill weed

Steps:

  • Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).

Nutrition Facts : Calories 384.2 calories, Carbohydrate 16.2 g, Cholesterol 46.1 mg, Fat 30.3 g, Fiber 1.8 g, Protein 14.1 g, SaturatedFat 4.7 g, Sodium 187.1 mg, Sugar 11.4 g

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