Raspberry Chicken Salad

This is a light summer meal. To make it easier, use bagged salad greens and packaged "grilled" chicken breast. Serve with fresh baguette and a chilled, dry white wine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• DRESSING

• 1  cup low-fat plain yogurt
• 1⁄2 cup fresh raspberry
• 1  tablespoon red wine vinegar
• 2  teaspoons granulated sugar

• SALAD

• 6  cups  mixed salad greens
• 2  cups  cooked chicken breasts, diced
• 1  cup fresh raspberry
• 1⁄3 cup celery, thinly sliced
•  fresh ground pepper, to taste

Directions

1. For dressing:
2. Place dressing ingredients in a blender.
3. Cover and blend on high until smooth.
4. For salad:
5. Toss salad ingredients (except pepper) in a large bowl.
6. Place on chilled plates and top with dressing and pepper.