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Summer Chicken Salad with Raspberry Vinaigrette

This best-of-the-season salad is guaranteed to be a hit! It's piled high with fresh fruits and veggies, chicken and greens, drizzled with a tasty raspberry vinaigrette—and simply delicious. —Heidi Farnworth, Riverton, Utah
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 1 package (10 ounces) ready-to-serve salad greens
  • 3-1/2 cups cubed cooked chicken
  • 1 cup fresh sugar snap peas
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 celery rib, thinly sliced
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon seedless red raspberry preserves
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/4 cup slivered almonds, toasted

Directions

  • Place the salad greens, chicken, peas, berries and celery in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with almonds.
Nutrition Facts
2 cups: 318 calories, 18g fat (3g saturated fat), 73mg cholesterol, 287mg sodium, 14g carbohydrate (8g sugars, 4g fiber), 27g protein.

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