Summer Chicken Salad with Raspberry Vinaigrette Recipe

By á-5193

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

Preparation

Step 1

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.