Chicken-Raspberry Salad
Raspberry Salad Recipes

Chicken-Raspberry Salad

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

4
servings
20 min
PREP TIME
30 min
TOTAL TIME

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.

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

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

  4. STEP 4

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

  5. STEP 5

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

Nutrition

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

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