Tossed Green Salad W Chicken and Raspberry Chipotle Vinaigrette
Elevate your salad game with this Tossed Green Salad with Chicken and Raspberry Chipotle Vinaigrette—a fresh, flavor-packed dish perfect for lunch or dinner. Loaded with crisp romaine, tender mixed spring greens, juicy cherry tomatoes, crunchy cucumbers, and sweet red onion, this salad combines vibrant textures with savory bites of cooked chicken, creamy feta cheese, and toasted pecans. The star of the dish is the homemade raspberry chipotle vinaigrette, a bold and tangy dressing made with raspberry preserves, smoky chipotle peppers, and a hint of honey for sweetness. Ready in just 20 minutes, this colorful salad strikes the perfect balance of sweet, savory, and spicy, making it a surefire crowd-pleaser. Serve it as a light main course or an exciting side—either way, it’s guaranteed to impress!
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 4 cups Mixed spring greens
- 2 cups Cooked chicken breast
- 1 cup Cherry tomatoes
- 1 Cucumber
- 0.5 Red onion
- 0.5 cup Feta cheese
- 0.5 cup Pecans (toasted)
- 0.25 cup Raspberry preserves
- 1 tablespoon Chipotle peppers in adobo sauce
- 0.25 cup Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the salad greens. Rinse the romaine lettuce and mixed spring greens thoroughly under cold water. Pat them dry with a clean towel or use a salad spinner to remove excess moisture. Tear the romaine leaves into bite-sized pieces and combine with the spring greens in a large salad bowl.
Slice the cherry tomatoes in half, peel and cut the cucumber into thin rounds, and thinly slice the red onion into delicate rings. Add these vegetables to the bowl of greens.
Cut the cooked chicken breast into bite-sized strips or cubes and add to the salad. Ensure the chicken is cooled or at room temperature to avoid wilting the greens.
Top the salad with crumbled feta cheese and toasted pecans for added flavor and texture.
To prepare the raspberry chipotle vinaigrette, combine raspberry preserves, chipotle peppers in adobo sauce, olive oil, red wine vinegar, honey, salt, and black pepper in a blender or small food processor. Blend until smooth and emulsified. Taste and adjust seasoning if needed.
Drizzle the raspberry chipotle vinaigrette over the salad just before serving. Toss gently to combine, ensuring the greens and toppings are evenly coated with the dressing.
Divide the salad into individual serving plates or bowls and serve immediately. Enjoy this vibrant and flavorful salad as a standalone dish or pair it with crusty bread for a complete meal.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 2730 mg | 119% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 70.3 g | ||
| Protein | 155.9 g | 312% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1252 mg | 96% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4076 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
