Chicken Salad with Almonds and Raspberry Vinaigrette
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This five-step chicken salad with almonds and raspberry vinaigrette is the kind of salad that actually feels exciting to eat. Juicy chicken, fresh greens, crunchy vegetables, and a bright homemade raspberry vinaigrette come together for a salad that’s light, flavorful, and perfect for lunch, dinner, or summer entertaining. The sweet-tart dressing adds the perfect pop of flavor to every bite. For more fresh salad recipes, try this peach and tomato mozzarella salad and this seasonal watermelon salad with grains and halloumi.
Why You’ll Love This Recipe
- Fresh and flavorful – The raspberry vinaigrette adds a bright sweet-tart flavor that makes the salad feel extra refreshing.
- Perfect for lunch or dinner – This salad is hearty enough for a meal while still feeling light.
- Easy to customize – Swap the protein, greens, or toppings based on what you have on hand.
Key Ingredients in This Recipe
- Mesclun greens – Mesclun greens, which I use with the chicken salad, are also known as spring mix or mixed baby greens. It is the collective name for a variety of delicate and mildly bitter greens originating in Province, France that can include greens such as red oak leaf, mizuna, arugula, red chard, romaine and frisée.
- Chicken – While this recipe calls for shredded chicken breast meat you can also use leftover chicken from roasted chicken recipes or rotisserie chicken.
- Almonds – Sliced almonds add a buttery crunch that pairs well with the sweet-tart raspberry vinaigrette and tender chicken. Toasting the almonds beforehand enhances their nutty flavor and adds extra texture to the salad.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Blend the raspberry vinaigrette until completely smooth so it coats the greens evenly and doesn’t separate as quickly.
Swaps and Substitutions
- Chicken: Use rotisserie chicken, grilled shrimp, or salmon instead of cooked chicken breast.
- Greens: Swap mixed greens with spinach, arugula, or romaine lettuce.
- Raspberries: Use strawberries or blackberries for a different berry vinaigrette.
- Nuts: Substitute pecans, walnuts, or sliced almonds for extra crunch.
- Cheese: Add goat cheese, feta, or blue cheese for additional richness.
How to Make Chicken Salad with Sliced Almonds (Step-by-Step)
- Make the chicken salad. In a large bowl stir together the shredded chicken, mayonnaise, Dijon, red wine vinegar, salt and pepper together until combined. Don’t over mix; try to keep the chicken in chunks. Stir in the almonds. Cover and refrigerate until ready to use. Before serving, let the chicken salad stand at room temperature for about 30 minutes.
- Blend the dressing. Place the raspberries, shallots, vinegar and olive oil in a blender and blend until smooth and creamy. Season with salt and pepper.
- Store until ready to serve. Refrigerate until ready to use, the dressing can be kept for a few weeks. Makes about ¾ cup of dressing.
- Toss greens with dressing. In a large salad bowl toss the greens with ¼ cup of the dressing. Adjust the amount of dressing according to preference.
- Assemble and serve. Toss with green apple, Gorgonzola and about 2 cups of the chicken salad.
How to Serve Chicken Salad with Almonds
- For lunch: Serve with toasted sourdough or a crusty baguette for an easy meal.
- For entertaining: Plate the salad on a large platter and drizzle the dressing over just before serving.
- With extra protein: Add avocado, hard-boiled eggs, or crispy chickpeas for a more filling salad.
- For summer meals: Pair with grilled vegetables or chilled pasta salad alongside.
How to Store Chicken Salad with Almonds
- Store dressing separately: Keep the raspberry vinaigrette in an airtight container in the refrigerator for up to 5 days.
- Refrigerate the salad: Store undressed salad ingredients separately for the best texture.
- Avoid overdressing: Toss the salad with dressing only right before serving to prevent soggy greens.
- Shake before using: The vinaigrette may separate as it sits, so shake or whisk before serving.
FAQ – Frequently Asked Questions
Homemade raspberry vinaigrette will keep in an airtight container in the refrigerator for up to 5 days.
Fresh bread, soup, grilled vegetables, fruit, and light pasta dishes all pair well with this salad recipe.
Grilled shrimp, salmon, steak, turkey, or crispy chickpeas all work well in place of chicken in this salad recipe.
Yes. Prepare the raspberry vinaigrette and salad ingredients ahead of time, then assemble and dress the salad just before serving for the freshest texture.
Other Recipes to Try
If you loved my nutty twist on this classic chicken salad, check out some of these recipes below:
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Chicken Salad with Raspberry Vinaigrette
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Ingredients:
For the chicken salad:
- 1 pound roasted chicken breasts, shredded
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon red wine vinegar
- ¼ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup sliced almonds
For the raspberry vinaigrette:
- ½ cup fresh raspberries
- 1 tablespoon diced shallots
- 2 tablespoons white wine vinegar
- ½ cup extra-virgin olive oil
- Kosher Salt, as needed
- Freshly ground black pepper, as needed
For serving:
- 12 ounces mesclun greens
- 1 medium green apple, cored and diced
- ¼ cup crumbled Gorgonzola
Instructions:
For the chicken salad:
- In a large bowl stir together the shredded chicken, mayonnaise, Dijon, red wine vinegar, salt and pepper together until combined. Don’t over mix; try to keep the chicken in chunks. Stir in the almonds.
- Cover and refrigerate until ready to use. Before serving, let the chicken salad stand at room temperature for about 30 minutes.
For the raspberry vinaigrette:
- Place the raspberries, shallots, vinegar and olive oil in a blender and blend until smooth and creamy. Season with salt and pepper.
- Refrigerate until ready to use, the dressing can be kept for a few weeks. Makes about ¾ cup of dressing.
For serving:
- In a large salad bowl toss the greens with ¼ cup of the dressing. Adjust the amount of dressing according to preference.
- Toss with green apple, Gorgonzola and about 2 cups of the chicken salad. Serve immediately.
Notes:
Nutrition:
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