Chicken Salad With Raspberry Vinaigrette Recipes

SUMMER CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

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.

CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

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

RASPBERRY VINAIGRETTE CHICKEN BREAST

Steps:

• Preheat oven at 350 degrees.
• Thaw and wash your chicken breast and place into a glass dish.
• Pour the Raspberry Vinaigrette dressing over the chicken breast until they are just about covered.
• Place in oven at 350 degrees for one hour.
• When done spoon sauce from baking dish over your chicken, rice or potatoes.

WILD RICE-CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Mix all ingredients except vinegar, honey and oil in large bowl.
• Shake vinegar, honey and oil in tightly covered container. Pour over wild rice mixture; toss.
• Cover and refrigerate 1 to 2 hours to blend flavors.

TOSSED GREEN SALAD W. CHICKEN AND RASPBERRY CHIPOTLE VINAIGRETTE

Steps:

• Mix salad greens and vegetables in large bowl.
• Just before serving, drizzle with Raspberry Chipotle Vinaigrette; toss to coat.
• Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.
• To prepare Raspberry Chipotle Vinaigrette, In a medium saucepan, heat oil over medium-high heat.
• Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.
• Add the garlic to the pan and saute for 1 minute.
• Add the chipotles and cook, stirring continuously, for 1 minute.
• Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
• Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes.
• Remove from the heat and cool before using as a salad dressing.
• Tips for other uses:.
• For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
• Serving Suggestions:.
• Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.

GRILLED CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

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.

CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

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.