Chicken-Raspberry Salad

Raspberry Salad Recipes
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Raspberry vinaigrette glazes this pretty spinach salad that is studded with fresh raspberries and honey-dipped chicken.
20 min
Prep Time
30 min
Total Time
4 servings

Ingredients

Salad Dressing

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

Salad

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

Directions

  1. Combine all dressing ingredients in jar with tight-fitting lid; shake well. Set aside.
  2. 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.
  3. 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).
  4. Meanwhile, tear spinach into pieces; place in large bowl. Add sprouts, green onions and dressing; toss until well coated.
  5. To serve, arrange spinach mixture on individual serving plates; top with chicken and raspberries. Sprinkle with toasted almonds.

Recipe Tips

Nutrition Facts (1 serving)

Calories
420
Cholesterol
40mg
Carbohydrates
31g
Protein
14g
Fat
27g
Sodium
460mg
Dietary Fiber
6g

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