Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, oh so yummy! chicken salad with raspberry vinagrette. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Oh So Yummy! I've been trying to eat healthier in the most delicious way possible. I was never a big fan of the salad diet but this salad I can eat all day. This is something I just whipped up with my favorite low fat high protien salad.
Oh So Yummy! Chicken Salad with Raspberry Vinagrette is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Oh So Yummy! Chicken Salad with Raspberry Vinagrette is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have oh so yummy! chicken salad with raspberry vinagrette using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Oh So Yummy! Chicken Salad with Raspberry Vinagrette:
- Make ready Baby Spring Mixed Greens
- Prepare Chicken Breast
- Make ready Extra Virgin Olive Oil (2 tsp for pan frying)
- Prepare Raspberry Balsamic Vinegar
- Get Freshly squeezed lemon juice
- Get Dijon Mustard (any brand)
- Take Honey
- Get Mrs.Dash Chicken Seasoning
- Take Salt and pepper to taste
- Take Dried Cranberries
- Make ready Pumpkin Seeds
While the chicken is cooking, prepare the salad dressing. Put all the salad dressing ingredients in a blender and blend on high until smooth. Top with the BBQ chicken, tomatoes, mint and basil leaves, slivered almonds, goat cheese and garnishes. In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper.
Instructions to make Oh So Yummy! Chicken Salad with Raspberry Vinagrette:
- Cut chicken breast in half and season all sides with Mrs.Dash, salt and pepper. I lightly seasoned mine but you can put as much as you want.
- Heat up 2 tsp of Olive Oil in skillet.
- Add and cook chicken for 5 minutes on each side. Remove from pan and let sit while compiling your vinagrette.
- In a bowl, whisk remaining Olive Oil, Balsamic Vinegar, Dijon Mustard, Honey and Lemon. Salt and pepper to taste.
- Cut chicken into slices.
- In a plate (or bowl) add your Baby Spring Mix, top with sliced chicken breast, sprinkle the Pumpkin Seeds, Cranberries and dress with vinagrette. THANK YOU FOR ENJOYING THIS RECIPE WITH ME! !! ENJOY!!!!!!!!!!! SO DELICIOUS!!!!
Top with the BBQ chicken, tomatoes, mint and basil leaves, slivered almonds, goat cheese and garnishes. In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper. Add scallions and raspberries to vinaigrette. I personally like my chicken cold on salad so I let it cool completely. Assemble your salads by laying out the spring mix, cucumber, berries, goat cheese, chicken and walnuts.
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