Raspberry Salad Recipes

Chicken-Raspberry Salad

Raspberry vinaigrette glazes this pretty spinach salad that is studded with fresh raspberries and honey-dipped chicken.

20 min. prep time
4 servings
000 Ratings


Salad Dressing

2 tablespoons vegetable oil
2 tablespoons raspberry preserves
1 tablespoon balsamic or red wine vinegar
1 tablespoon orange or apple juice


1/3 cup sliced almonds
10 ounces boneless skinless chicken breast strips
1 (10-ounce) bag spinach leaves, washed, trimmed
1 1/2 cups fresh bean sprouts
3 green onions, thinly sliced
1 cup fresh raspberries


Combine all dressing ingredients in jar with tight-fitting lid; shake well. Set aside.

Melt 1 tablespoon honey butter in 10-inch skillet; add almonds. Cook over medium heat, stirring occasionally, until nuts are lightly toasted (2 to 4 minutes). Remove almonds with slotted spoon; set aside.

Add remaining honey butter to skillet; add chicken strips. Cook over medium-high heat stirring occasionally, until lightly browned or until chicken is no longer pink (8 to 10 minutes).

Meanwhile, tear spinach into pieces; place in large bowl. Add sprouts, green onions and dressing; toss until well coated.

To serve, arrange spinach mixture on individual serving plates; top with chicken and raspberries. Sprinkle with toasted almonds.


*Substitute 2 tablespoons Land O Lakes® Butter and 1 teaspoon honey.

Nutrition Facts (1 serving)

Calories: 420

Fat: 27g

Cholesterol: 40mg

Sodium: 460mg

Carbohydrates: 31g

Dietary Fiber: 6g

Protein: 14g

Recipe #9524©1997Land O'Lakes, Inc.

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