Tossed Green Salad W. Chicken and Raspberry Chipotle Vinaigrette

Total Time
27mins
Prep 12 mins
Cook 15 mins

Use your favorite mix of crisp salad greens For this colorful, main dish salad; topped with chicken strips and a zesty raspberry chipotle vinaigrette. Works equally well at a dinner table or an outdoor barbecue picnic table.

Ingredients Nutrition

Directions

  1. Mix salad greens and vegetables in large bowl.
  2. Just before serving, drizzle with Raspberry Chipotle Vinaigrette; toss to coat.
  3. Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.
  4. To prepare Raspberry Chipotle Vinaigrette, In a medium saucepan, heat oil over medium-high heat.
  5. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.
  6. Add the garlic to the pan and saute for 1 minute.
  7. Add the chipotles and cook, stirring continuously, for 1 minute.
  8. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.
  9. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes.
  10. Remove from the heat and cool before using as a salad dressing.
  11. Tips for other uses:.
  12. For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.
  13. Serving Suggestions:.
  14. Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.
Most Helpful

5 5

Yummy! I made the four serving into 2 huge servings for DH and myself for dinner. I made a few changes with the dressing, for lack of ingredients, and making it for two. I substituted 1/3 cup of white wine vinegar, 1/4 cup of Splenda, 4 tablespoons of sugar free raspberry preserves for the fresh raspberries, 1 diced shallot in place of the onion, only 1/2 T of oil, and 1 large chipotle pepper. This was DH's favorite "entree" salad that I've made so far. Thank you for posting!