Raspberry Walnut Chicken Salad

A bright, refreshing salad of mixed greens, shredded chicken, fresh raspberries and chopped walnuts, finished with a sweet-tangy homemade raspberry vinaigrette.

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Prep Time 15

Total Time 15

Servings 4 servings

Calories 320 kcal

Equipment

Blender
Large bowl
Measuring cups and spoons
Knife (for slicing/chopping)

Ingredients

Mixed greens

6 cups mixed greens

Shredded chicken

2 cups shredded chicken (cooked)

Raspberries (for salad)

1 cup raspberries

Red onion

1/2 cup red onion, thinly sliced

Walnuts

1/4 cup walnuts, chopped

Raspberries (for vinaigrette)

1/2 cup raspberries

Olive oil

1/4 cup olive oil

Red wine vinegar

3 tablespoons red wine vinegar

Balsamic vinegar

1 tablespoon balsamic vinegar

Honey

2 tablespoons honey

Shallot

1 tablespoon shallot, finely chopped

Salt

1/2 teaspoon salt

Cracked black pepper

to taste cracked black pepper

Instructions

Directions

Combine the raspberries, olive oil, red wine vinegar, balsamic, honey, shallot, and salt in a blender and process until smooth to make the raspberry vinaigrette.
In a large bowl, toss the mixed greens, shredded chicken, raspberries, red onion, and walnuts; drizzle with the vinaigrette (or serve individually) and season with cracked black pepper to taste.

Notes

Make the vinaigrette ahead and refrigerate for up to 3 days; bring to room temperature and whisk before serving. Use leftover rotisserie chicken to save time. Gently toss the salad to avoid crushing the raspberries, and swap walnuts for pecans if desired. Adjust honey and vinegars to taste for a sweeter or tangier dressing.