Chicken Salad with Raspberry Vinaigrette

There are so many chicken salad recipes out there but I like this one because the mayonnaise and Dijon add creaminess and flavor without overpowering the chicken, while the sliced almonds add a bit of crunch.

Course Salad

Cuisine American

Keyword almond, chicken, chicken salad, fruit, raspberry, vinaigrette

Prep Time 40

Cook Time 0

Servings

Calories 683kcal

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

US Customary - Metric

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.

Nutrition