Summer Chicken Salad With Raspberry Vinaigrette Recipes

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RASPBERRY CHICKEN SALAD

"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



Raspberry Chicken Salad image

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

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

GRILLED CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

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



Grilled Chicken Salad With Raspberry Vinaigrette image

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.

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

CONTEST-WINNING SUMMER CHICKEN SALAD

I found this recipe many years a go in a church cookbook. It's special enough for a fancy dinner but easy enough to fix for a light lunch. There's a kick to the tangy citrus dressing, which even my picky son enjoys.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 15



Contest-Winning Summer Chicken Salad image

Steps:

  • Place chicken in a large skillet; add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 170°. Drain; cover and refrigerate. In a large bowl, combine greens and sliced strawberries; refrigerate., In a blender, combine the hulled strawberries, orange juice, oil, lemon juice and lemon zest, sugar, chili powder, salt and pepper. Cover and process until smooth. Pour into a small saucepan. Bring to a boil. Reduce heat; simmer for 5-6 minutes until slightly thickened. Cool slightly. , Drizzle half of the dressing over greens and berries; toss to coat. Divide among four plates. Cut chicken into 1/8-in. slices; arrange over salads. Drizzle remaining dressing over chicken; sprinkle with nuts.

Nutrition Facts : Calories 202 calories, Fat 13g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 593mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.

4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) chicken broth
6 cups torn mixed salad greens
2 cups halved fresh strawberries
CITRUS DRESSING:
1/2 cup fresh strawberries, hulled
1/3 cup orange juice
2 tablespoons canola oil
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped walnuts, toasted

SUMMER CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Categories     Salad     Chicken     Fruit     Lettuce

Yield 6 servings

Number Of Ingredients 13



SUMMER CHICKEN SALAD WITH RASPBERRY VINAIGRETTE image

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.

•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

CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

This recipe is courteousy of Better Homes & Garden. This is a great salad for a hot summer day. Its nice and refreshing. Menu suggestion:Twice Baked Potatoes

Provided by Shoppohollic

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14



Chicken Salad With Raspberry Vinaigrette image

Steps:

  • For vinaigrette, in a blender combine frozen raspberries, olive oil, lemon juice and garlic. Cover and process until smooth. Cover dressing and refrigerate until ready to serve.
  • In a large bowl combine the bagged lettuce.
  • Combine dijon mustard, honey, salt & pepper in small bowl and then set aside. Grill chicken on for about 15min. or until tender and center of chicken is not pink. During the last 2min. of cooking brush the dijon mixture over chicken. Take chicken off of grill and cool slightly. When cool enough to handle cut into slices.
  • On each salad plates arrange lettuce. Top with chicken slices, orange slices, grapefruit sections and sprinkle with green onions. Drizzle with vinaigrette.

Nutrition Facts : Calories 340.7, Fat 8.6, SaturatedFat 1.4, Cholesterol 68.4, Sodium 120, Carbohydrate 38.4, Fiber 5.9, Sugar 30.4, Protein 29.1

1 (10 ounce) package red frozen raspberries (thawed)
2 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, minced
3 cups bagged mixed salad greens
1 tablespoon Dijon mustard
1 tablespoon honey
salt
pepper
4 boneless skinless chicken breasts
2 oranges (peeled & sliced)
1 pink grapefruit (peeled & sectioned)
chopped green onion
1 cup raspberries (optional)

CHICKEN BROTH RASPBERRY VINAIGRETTE

This fruity salad dressing gets its beautiful rich red color from raspberries. A hint of Dijon mustard gives it just the right touch of tartness. Field editor Dorothy Smith from El Dorado, Arkansas shared the recipe.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 cup.

Number Of Ingredients 7



Chicken Broth Raspberry Vinaigrette image

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.

Nutrition Facts : Calories 37 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 57mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

1-1/3 cups fresh or frozen unsweetened raspberries
1/3 cup reduced-sodium chicken broth
2 tablespoons sugar
1 tablespoon cider vinegar
2-1/2 teaspoons olive oil
2 teaspoons Dijon mustard
Mixed salad greens

CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

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



Chicken Salad With Raspberry Vinaigrette image

Steps:

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

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

SUMMER CHICKEN SALAD

"Using a little imagination, I came up with this recipe for drop-in dinner guests one night," writes Diana Boschulte of Goodfield, Illinois. "It's so versatile. You can leave out the grapes and add chopped apples or vegetables instead."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2-3 servings.

Number Of Ingredients 10



Summer Chicken Salad image

Steps:

  • In a large bowl, combine the chicken, celery, grapes and raisins. In a small bowl, combine the mayonnaise, salt and pepper. Add to chicken mixture; toss to coat. Stir in pecans. Serve on lettuce. Garnish with tomato if desired.

Nutrition Facts : Calories 605 calories, Fat 46g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 688mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 2g fiber), Protein 29g protein.

2 cups cubed cooked chicken
1 celery rib, thinly sliced
1/2 cup seedless red grapes
1/3 cup raisins
1/2 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup chopped pecans
Leaf lettuce
Tomato slices, optional

SUMMER SPLASH CHICKEN SALAD

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



Summer Splash Chicken Salad image

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

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

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