Fresh Raspberry Chicken Salad
with Raspberry Vinaigrette
makes 4 servings
ingredients:
salad
4 handfuls of salad greens, washed and dried
1 C fresh raspberries
1 C sliced fuji apples
1/8 C finely sliced red onion
1/2 C crumbled feta cheese
1 C candied walnuts*
1 C grilled chicken breast, sliced
dressing:
1 C fresh raspberries
1/4 C apple cider vinegar
2 t white sugar
1 T dijon mustard
1/4 C EVOO
method:
1. Prepare the vinaigrette by pureeing all the ingredients (except for the EVOO) in a food processor. When completely smooth, slowly add in oil. Pour dressing in the bottom of of a medium chilled bowl. Add salad greens and toss to coat. Divide dressed greens between four salad bowls.
2. Top with raspberries, apples, red onion, walnuts, chicken breast and feta cheese.
*to make candied walnuts: slowly heat walnuts with 1/2 C white sugar over medium heat. Stir until sugar melts and coats walnuts. Immediately remove from heat and cool on a plate. Crumble when cool.
NOTES:
-If preparing this salad in advance, toss the apples slices in a bit of lemon to keep them from browning before tossing them on the salad. Or just slice them up and place on the salad seconds before serving.
-Fresh raspberries are best, frozen will be too mushy for the salad.
-This recipe is an awesome way to use of leftover grilled chicken.
recipe inspired by: "Recipes from The Roof" - "Raspberry Chicken Salad"
- See more at: http://bakingwithblondie.blogspot.com/2014/03/fresh-raspberry-chicken-salad.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+blogspot/UTCxq+(Baking+with+Blondie)#sthash.vqvlM4n8.dpuf
