Chicken Salad with Raspberry Balsamic Dressing

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  • 4 cooked, boneless, skinless chicken breasts, thinly sliced (or shredded rotisserie chicken)
  • 1 (6 ounce) bag baby spinach
  • 3 mandarins, clementines or satsumas
  • 1/2 cup thinly sliced red onion
  • 1/2 cup crumbled feta cheese
  • 1/2 cup toasted pine nuts
  • Dressing:
  • 1 tablespoon olive oil
  • 3/4 cup diced onion
  • 1 clove garlic, minced
  • 3/4 cup seedless raspberry jam
  • 3/4 cup balsamic vinegar
  • Pinch cayenne pepper or to taste
  • Salt and freshly ground black pepper to taste


To make dressing, heat oil in a saucepan over medium-low heat.
Add onion and cook for about 5 minutes until translucent, but not brown.
Add garlic and cook for 2 minutes.
Add remaining ingredients and cook until heated through.
Remove from heat and set aside.
Divided all salad ingredients except feta and pine nuts between 6 plates.
Drizzle with dressing to taste. Top with feta and pine nuts.

This is also delicious with grilled or smoked salmon.

Recipe from Central Market Poulsbo - Culinary Resource Center
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