Tossed Green Salad W. Chicken and Raspberry Chipotle Vinaigrette

Submitted by Steve P.

"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."

 

• Ready In: 27mins
• Ingredients: 16
• Yields: 4 21/2 cup servings
• Serves: 4

ingredients

• For Salad

• 1 (10 ounce) bag mixed salad greens (8 cups)
• 1 cup cherry tomatoes or 1 cup grape tomatoes
• 1⁄2 medium bell pepper, cut in thin strips
• 1⁄2 cup red onion, slices separated into rings
• 1⁄2 cup sliced carrot
• 1⁄2 cup sliced cucumber
• 8 ounces cooked boneless chicken breasts, cut in thin strips
• black pepper, 5 to 8 twists peppercorn grinder

• For Raspberry Chipotle Vinaigrette (use 1/4 cup)

• 1 tablespoon olive oil
• 1⁄2 cup small diced onion
• 2 teaspoons minced garlic
• 2 teaspoons chipotle chiles in adobo, chopped
• 2 pints fresh raspberries, rinsed
• 1⁄2 cup raspberry vinegar
• 3⁄4 cup granulated sugar
• 1⁄2 teaspoon salt

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.

Reviews

[yogiclarebear]

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!

 

[adopt a greyhound]

Made half a recipe for the two of us. Added kale and used red wine vinegar instead of raspberry. Loved the dressing as it added just the right amount of spice.