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Raspberry-Chicken Salad

raspberry-chicken salad Side Dish
Raspberry-Chicken Salad
  • Prep 15 min
  • Total 15 min
  • Servings 4

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

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.
 

Nutrition Facts

Serving Size: 4 servings
Calories
280
% Daily Value
Total Fat
0g
Saturated Fat
2.5g
Trans Fat
0g
Cholesterol
60mg
Sodium
130mg
Total Carbs
11g
Dietary Fiber
4g
Protein
25g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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