Tossed Green Salad W. Chicken and Raspberry Chipotle Vinaigrette
photo by yogiclarebear
- Ready In:
- 27mins
- Ingredients:
- 16
- Yields:
-
4 21/2 cup servings
- Serves:
- 4
ingredients
-
For Salad
- 283.49 g bag mixed salad greens (8 cups)
- 236.59 ml cherry tomatoes or 236.59 ml grape tomatoes
- 1 medium bell pepper, cut in thin strips
- 118.29 ml red onion, slices separated into rings
- 118.29 ml sliced carrot
- 118.29 ml sliced cucumber
- 226.79 g cooked boneless chicken breasts, cut in thin strips
- black pepper, 5 to 8 twists peppercorn grinder
-
For Raspberry Chipotle Vinaigrette (use 1/4 cup)
- 14.79 ml olive oil
- 118.29 ml small diced onion
- 9.85 ml minced garlic
- 9.85 ml chipotle chiles in adobo, chopped
- 946.38 ml fresh raspberries, rinsed
- 118.29 ml raspberry vinegar
- 177.44 ml granulated sugar
- 2.46 ml salt
directions
- Mix salad greens and vegetables in large bowl.
- Just before serving, drizzle with Raspberry Chipotle Vinaigrette; toss to coat.
- Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.
- To prepare Raspberry Chipotle Vinaigrette, In a medium saucepan, heat oil over medium-high heat.
- Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.
- Add the garlic to the pan and saute for 1 minute.
- Add the chipotles and cook, stirring continuously, for 1 minute.
- 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.
- Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes.
- Remove from the heat and cool before using as a salad dressing.
-
Tips for other uses:
- 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.
-
Serving Suggestions:
- 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.
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Reviews
-
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!
Tweaks
-
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!
RECIPE SUBMITTED BY
Steve P.
United States