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–+ servings
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5 from 1 vote

Chicken Raspberry Nut Salad

This salad has chicken, raspberries, candied pecans, feta and a delicious raspberry nut dressing.
Prep Time15 minutes
Course: Dinner, Main Course, Salad
Cuisine: Dinner, lunch, main course, Salad
Keyword: Chicken, Dinner, Easy Recipes, Raspberry, Salad, summer, Weekend Dinner, Weeknight Dinner
Servings: 2 servings

Ingredients

For the candied pecans

  • 1/4 cup pecans
  • 2 tablespoons sugar
  • 1/8 teaspoon salt

For the raspberry nut dressing

  • 1/8 cup red wine vinegar
  • 3 raspberries
  • 1/8 cup sugar
  • 1/4 cup grape seed oil
  • 1 tablespoon red onions
  • 1/4 tsp salt
  • 1 tablespoon pecans
  • 1/2 teaspoon Dijon mustard

For the salad

  • 2 generous handfuls spring mix or mixed greens
  • 1/2 cup cooked chicken breast - grilled roasted or rotisserie, diced
  • 1 slice red onion - cut into strips
  • 10 raspberries
  • 2 tablespoons feta
  • 3 tablespoons candied pecans
  • Salt and pepper - sprinkled on top of salad

Instructions

  • For the candied pecans; In a nonstick pan, add pecans, sugar and salt and begin heating on medium heat.
  • Stir the mixture until the sugar begins to melt, this will happen quickly, stir the pecans in the melted sugar and then turn off the heat, continue stirring until nuts are totally covered in the sugar, then place on a plate to cool, and set aside.
  • To make the dressing; Add all ingredients into a blender and blend until smooth. If you don't have a blender that will work for small amounts, use an immersion blender to blend dressing. Set aside.
  • To make the salad; In a medium serving bowl, add spring mix, chicken breast, red onion, raspberries, feta and candied pecans, then sprinkle the top with a pinch of salt and black pepper.
  • Top with desired amount of dressing and enjoy.