Summer Chicken Salad With Raspberry Vinaigrette 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.

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.

SUMMER SPLASH CHICKEN SALAD



Summer Splash Chicken Salad image

When it's too hot to eat inside, I head out to the patio. Shred some rotisserie chicken and toss with mango, watermelon and grapes for an ooh-ahh healthy chicken salad. -Barbara Spitzer, Lodi, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup plain yogurt
4-1/2 teaspoons brown sugar
1/2 teaspoon grated lime zest
1 tablespoon lime juice
1/4 teaspoon salt
2 cups cubed cooked chicken breast
1 cup green grapes, halved
1 cup chopped peeled mango
1 cup chopped seedless watermelon
4 cups torn Bibb or Boston lettuce
1/4 cup chopped pistachios, toasted

Steps:

  • In a bowl, mix the first five ingredients until blended. Add chicken, grapes, mango and watermelon; toss gently to combine., Divide lettuce among four plates; top with chicken mixture. Sprinkle with pistachios.

Nutrition Facts : Calories 262 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 249mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

FRESH RASPBERRY VINAIGRETTE SUMMER SALAD



Fresh Raspberry Vinaigrette Summer Salad image

This gorgeous salad has so many bright and wonderful flavors, like spring lettuce, feta cheese, pecans and red onions, you'll want to enjoy it all year long.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 10 servings, 1 cup each

Number Of Ingredients 13

Salad
1 pkg. (10 oz.) spring lettuce mix
1/4 cup shredded carrots
1/4 cup ATHENOS Traditional Crumbled Feta Cheese
1/4 cup coarsely chopped pecans
1/4 cup fresh blueberries
1/4 cup slivered red onions
Dressing
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1/2 cup extra virgin olive oil
1/4 cup HEINZ Apple Cider Vinegar
3 Tbsp. water
2 Tbsp. raspberry preserves

Steps:

  • Salad
  • Combine ingredients in large bowl.
  • Dressing
  • Whisk ingredients until blended.
  • Drizzle Dressing over Salad just before serving; mix lightly.

Nutrition Facts : Calories 160, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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!

SUMMER CHICKEN SALAD WITH RASPBERRIES



Summer Chicken Salad with Raspberries image

This summer chicken salad with raspberries celebrates the best of the season. It's juicy BBQ chicken served on a bed of spinach with fresh herbs and creamy goat cheese then drizzled with a tangy-sweet raspberry dressing. It's simple to make (without turning on the oven), and it's ready in just 20 minutes!

Provided by Kristen Stevens

Categories     Dinner

Time 20m

Number Of Ingredients 18

2 medium chicken breasts
4 tablespoons BBQ sauce
1 tablespoon honey
1 pinch sea salt
4 cups spinach leaves
½ cup raspberries
½ cup sliced radishes
¼ cup mint leaves (lightly packed)
¼ cup basil leaves (lightly packed)
2 tablespoons slivered almonds
2 tablespoons goat cheese
2 handfuls cherry tomatoes
1 cup fresh or frozen and thawed raspberries
4 large basil leaves
3 tablespoons honey
3 tablespoon olive oil
2 tablespoons cold water
1 tablespoon apple cider vinegar

Steps:

  • Preheat your BBQ to medium-high. Mix the BBQ sauce, honey, and salt in a medium-sized bowl then add the chicken breasts and coat them in the marinade. Let them marinate while you chop the veggies and prepare the dressing.
  • Put the salad dressing ingredients in a blender and blend on high until smooth. If needed, add more water, 1 tablespoon at a time, until the dressing is pourable.
  • Pile all of the salad ingredients into a large salad bowl.
  • When your grill is hot, put on the chicken breasts. Let them cook for 6 minutes then baste them with some of the marinade and flip them over to cook for another 6-8 minutes on the other side, or until they are no longer pink inside and reach an internal temperature of 165 degrees Fahrenheit.
  • Remove the chicken from the grill and let it rest for 5 minutes. Drizzle half of the raspberry vinaigrette over the salad then top with the chicken. Optional: slice the chicken breasts into strips before adding them to the salad.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 263 kcal, Sugar 20 g, Sodium 317 mg, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 26 g, Fiber 4 g, Protein 16 g, Cholesterol 39 mg, UnsaturatedFat 8 g

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 Allrecipes Member

Time 20m

Yield 6

Number Of Ingredients 13

1 (10 ounce) bag ready-to-serve salad greens
3 ½ cups cubed cooked chicken
1 cup fresh sugar snap peas
1 cup fresh blueberries
1 cup fresh raspberries
1 celery rib, thinly sliced
¼ cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon seedless red raspberry preserves
½ teaspoon salt
½ teaspoon onion powder
½ teaspoon pepper
¼ 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 269 calories, Carbohydrate 14.5 g, Cholesterol 41 mg, Fat 15.7 g, Fiber 4.3 g, Protein 17.9 g, SaturatedFat 2.6 g, Sodium 248.1 mg, Sugar 7.2 g

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

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 Allrecipes Member

Time 20m

Yield 6

Number Of Ingredients 13

1 (10 ounce) bag ready-to-serve salad greens
3 ½ cups cubed cooked chicken
1 cup fresh sugar snap peas
1 cup fresh blueberries
1 cup fresh raspberries
1 celery rib, thinly sliced
¼ cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon seedless red raspberry preserves
½ teaspoon salt
½ teaspoon onion powder
½ teaspoon pepper
¼ 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 269 calories, Carbohydrate 14.5 g, Cholesterol 41 mg, Fat 15.7 g, Fiber 4.3 g, Protein 17.9 g, SaturatedFat 2.6 g, Sodium 248.1 mg, Sugar 7.2 g

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.

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