Skip Navigation
Search recipes, ingredients, articles, products...
Chicken-Raspberry Salad


Salad Dressing

2 tablespoons vegetable oil

2 tablespoons raspberry preserves

1 tablespoon balsamic or red wine vinegar

1 tablespoon orange or apple juice


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 Spread in 10-inch skillet; add sliced 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 1 tablespoon butter spread 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 into 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 (1 serving)

420 Calories
27 Fat (g)
40 Cholesterol (mg)
460 Sodium (mg)
31 Carbohydrates (g)
6 Dietary Fiber
14 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.