Tossed Green Salad W. Chicken and Raspberry Chipotle Vinaigrette

Recipe by Steve P.
READY IN: 27mins




  • 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.