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Raspberry-Chicken Salad

Name: Raspberry-Chicken Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1/2 cup (125 mL) fresh raspberries; 1/4 cup (50 mL) olive oil; 1/4 cup (50 mL) Plain (0%) Greek Yogurt; 1 Tbsp (15 mL) raspberry or red wine vinegar; 2 tsp (10 mL) honey; 1/8 tsp (0.5 mL) salt; 6 cups (1.5 L) bite-size pieces mixed salad greens (such as Bibb, iceberg, romaine or spinach); 2 cups (500 mL) cut up cooked chicken breast; 1/3 cup (75 mL) thinly sliced celery (1 stalk); 1 cup (250 mL) fresh raspberries; Freshly ground pepper, if desired

Prep 15 min
Total 15 min
Servings 4

Fresh raspberries add a delectable sweetness to both the creamy dressing and crunchy salad.

January 3, 2013

Ingredients

1/2 cup (125 mL) fresh raspberries
1/4 cup (50 mL) olive oil
1/4 cup (50 mL) Plain (0%) Greek Yogurt
1 Tbsp (15 mL) raspberry or red wine vinegar
2 tsp (10 mL) honey
1/8 tsp (0.5 mL) salt

6 cups (1.5 L) bite-size pieces mixed salad greens (such as Bibb, iceberg, romaine or spinach)
2 cups (500 mL) cut up cooked chicken breast
1/3 cup (75 mL) thinly sliced celery (1 stalk)
1 cup (250 mL) fresh raspberries
Freshly ground pepper, if desired

Steps

1

In blender, place Raspberry Dressing ingredients. Cover; blend on high speed 20 to 30 seconds or until smooth.
2

In large bowl, toss salad greens, chicken, celery and 1 cup raspberries. Serve with dressing and pepper.