Chicken Bacon Salad With Raspberry Vinaigrette Recipes

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CHICKEN-BACON SALAD WITH RASPBERRY VINAIGRETTE

Provided by My Food and Family

Categories     Home

Time 10m

Yield 2 servings (2 cups each)

Number Of Ingredients 7



Chicken-Bacon Salad with Raspberry Vinaigrette image

Steps:

  • Toss salad greens with all remaining ingredients except dressing in medium bowl.
  • Add dressing just before serving; mix lightly.

Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

4 cups tightly packed mixed baby salad greens
1 cup chopped cooked chicken
1/4 cup crumbled goat cheese
1/4 cup yellow pepper strips
6 grape tomatoes, cut in half
2 slices OSCAR MAYER Bacon, cooked, chopped
1/4 cup KRAFT Lite Raspberry Vinaigrette Dressing

RASPBERRY CHICKEN SALAD

"This pretty summer salad is a snap to make, but it looks as though you fussed," writes Sue Zimonick of Green Bay, Wisconsin. The slightly tart dressing also serves as a basting sauce, which gives the thin slices of tender chicken breast a nice fruit flavor.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 6



Raspberry Chicken Salad image

Steps:

  • In a small bowl, combine spreadable fruit and vinegar; set aside 3/4 cup for dressing. Broil chicken 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°, basting occasionally with remaining raspberry mixture. Cool for 10 minutes. , Meanwhile, arrange greens and onion on salad plates. Slice chicken; place over greens. Drizzle with reserved dressing. Garnish with raspberries.

Nutrition Facts : Calories 320 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 97mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

1 cup 100% raspberry spreadable fruit
1/3 cup raspberry vinegar
4 boneless skinless chicken breast halves (4 ounces each)
8 cups torn mixed salad greens
1 small red onion, thinly sliced
24 fresh raspberries

SUMMER CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

This best-of-the-season salad is guaranteed to be a hit! It's piled high with fresh fruits and veggies, chicken and greens, drizzled with a tasty raspberry vinaigrette-and simply delicious. -Heidi Farnworth, Riverton, Utah

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13



Summer Chicken Salad with Raspberry Vinaigrette image

Steps:

  • Place the salad greens, chicken, peas, berries and celery in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with almonds.

Nutrition Facts : Calories 318 calories, Fat 18g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 287mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 27g protein.

1 package (10 ounces) ready-to-serve salad greens
3-1/2 cups cubed cooked chicken
1 cup fresh sugar snap peas
1 cup fresh blueberries
1 cup fresh raspberries
1 celery rib, thinly sliced
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon seedless red raspberry preserves
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/4 cup slivered almonds, toasted

RASPBERRY-CHICKEN SALAD

Provided by Robin Miller : Food Network

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 11



Raspberry-Chicken Salad image

Steps:

  • In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper. Add scallions and raspberries to vinaigrette. Add diced chicken and toss to combine with vinaigrette. Arrange lettuce on individual plates. Spoon chicken mixture over lettuce just before serving. Serve with nut bread and cream cheese, if desired.

1/4 cup raspberry preserves
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
Salt and ground black pepper
2 tablespoons minced scallion
1 cup fresh raspberries
4 cooked chicken breast halves, cut into 1-inch pieces
4 cups chopped Bibb lettuce
Nut bread
Cream cheese

CHICKEN SALAD WITH BACON AND DATES

Simple chicken salad with bacon and dates. Best I've ever had! Makes great appetizers when served on crackers or slider rolls.

Provided by Cheryl Wildman Groves

Categories     Salad

Time 10m

Yield 6

Number Of Ingredients 6



Chicken Salad with Bacon and Dates image

Steps:

  • Mix chicken, bacon, mayonnaise, dates, and pecans together in a bowl; season with salt and pepper.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 6.2 g, Cholesterol 57.5 mg, Fat 32.1 g, Fiber 0.9 g, Protein 18.2 g, SaturatedFat 7.1 g, Sodium 811.7 mg, Sugar 4.3 g

1 cup cubed cooked chicken
1 cup crumbled cooked bacon
½ cup mayonnaise
¼ cup dates, finely chopped
¼ cup chopped pecans
salt and ground black pepper to taste

GRILLED CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Make and share this Grilled Chicken Salad With Raspberry Vinaigrette recipe from Food.com.

Provided by EmmyDuckie

Categories     < 4 Hours

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14



Grilled Chicken Salad With Raspberry Vinaigrette image

Steps:

  • Mix wine, salt, and cayenne pepper, pour over chicken breasts and marinate at least 2 hours, preferably overnight.
  • Drain marinade, and pat dry chicken.
  • Grill on outdoor grill or grill pan until done, cut into bite sized slices, keep warm.
  • Combine dressing ingredients in a jar with a tight fitting lid. It may be necessary to microwave for a few seconds to get the preserves incorporated.
  • Toss spinach with dressing, divide onto 4 plates, top with orange, onion, and avocado, and sliced chicken.

1 lb boneless skinless chicken breast
1 cup white wine
1 teaspoon cayenne pepper, ground
1 teaspoon salt
8 cups baby spinach leaves
2 blood oranges, peeled and sectioned
1/2 small red onion, sliced
1 avocado, sliced
1/4 cup white balsamic vinegar
2 tablespoons olive oil
2 tablespoons white wine
1/4-1/2 teaspoon cayenne pepper
1 tablespoon seedless raspberry preserves
salt

RASPBERRY VINAIGRETTE CHICKEN BREAST

My son has food allergies and my husband is watching his weight. I had to come up with recipes that fit both my son's and husbands health issues. This chicken dish is easy and healthy. The smell of the chicken while it cooks is going to make you wish that dinner was done at that moment.

Provided by sally39

Categories     Chicken Breast

Time 1h2m

Yield 2 serving(s)

Number Of Ingredients 2



Raspberry Vinaigrette Chicken Breast image

Steps:

  • Preheat oven at 350 degrees.
  • Thaw and wash your chicken breast and place into a glass dish.
  • Pour the Raspberry Vinaigrette dressing over the chicken breast until they are just about covered.
  • Place in oven at 350 degrees for one hour.
  • When done spoon sauce from baking dish over your chicken, rice or potatoes.

Nutrition Facts : Calories 249.4, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 91.3, Protein 30.2

2 boneless chicken breasts (or as many breasts you want as long as the vinaigrette covers the chicken)
1 bottle kraft light raspberry vinaigrette dressing

RASPBERRY VINAIGRETTE CHICKEN BREAST

Provided by My Food and Family

Categories     Home

Time P1DT55m

Number Of Ingredients 2



Raspberry Vinaigrette Chicken Breast image

Steps:

  • Put chicken breast into a deep container. Add raspberry vinaigrette dressing into container. Cover and marinade in refrigerator for 24 hours.
  • When you are ready to cook the next day preheat oven at 350°F. Remove marinated chicken and put chicken on a cookie sheet.
  • Put chicken in oven and bake for 1 hour. When the hour is up, remove chicken from oven cut the chicken lightly with a kitchen knife to make sure it's done. If there is still a little pink, replace chicken back into oven and continue cooking for 15-20 more minutes. When that time is done check chicken again. If the chicken is done, remove from oven.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 bag boneless chicken breast (Tyson preferred)
1 bottle raspberry vinaigrette salad dressing

CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

I have been trying to eat more fruits and vegetables, so salads have been on the menu almost every day. I've gotten tired of the same old.. same old.. I don't think I can look another piece of lettuce in the eye for quite some time, so this is what I came up with. Feel free to add or delete fruits and veggies as you see fit. This adjusts easily to make more than one serving. I find this to be 1 main dish serving, or two servings if being served along with something else. Easily adapted to Vegan.. just leave out the chicken, or replace with seasoned tofu.

Provided by GertieGirl

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 11



Chicken Salad With Raspberry Vinaigrette image

Steps:

  • Mix all ingredients.
  • Store in fridge. It's great made the night before you serve.
  • Enjoy!

1 apple, cored and diced (any kind)
1/2 cup grapes, halved
1 grilled chicken breast, diced
1 ounce old cheddar cheese, diced small
3 tablespoons red onions, diced
1 medium tomatoes, diced
1 celery rib, diced
1 teaspoon raspberry vinegar
2 teaspoons olive oil
salt
cracked black pepper, to taste

CHICKEN SALAD WITH BACON, LETTUCE, AND TOMATO

This chicken salad has a creamy dressing and is best served over crisp lettuce leaves.

Provided by Angel

Categories     Salad

Time 1h

Yield 6

Number Of Ingredients 12



Chicken Salad with Bacon, Lettuce, and Tomato image

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Stir chicken, bacon, tomato, and celery together in a bowl.
  • Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
  • Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 7.5 g, Cholesterol 71.4 mg, Fat 37.3 g, Fiber 4.2 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 395 mg, Sugar 1.9 g

5 slices bacon
3 cups diced cooked chicken
1 cup chopped fresh tomato
2 stalks celery, thinly sliced
¾ cup mayonnaise
2 tablespoons minced green onion
1 tablespoon chopped parsley
1 teaspoon lemon juice
1 dash Worcestershire sauce
salt and ground black pepper to taste
12 leaves romaine lettuce
1 large avocado, sliced

CHICKEN SALAD WITH BACON

Any time I have any left over chicken I make this chicken salad. Even if I only have a little bit of Chicken I just scale it down. It's really good!

Provided by Jencathen

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Chicken Salad With Bacon image

Steps:

  • Combine chicken and bacon.
  • In a small bowl, whisk together remaining ingredients to make the dressing. Chill for 20 minutes.
  • Combine dressing with chicken mixture. Add the dressing slowly to make the desired consistency.
  • Chill and stir again before serving.
  • Serve on your favorite bread or top some lettuce greens.

3 cups cooked diced chicken
4 slices bacon, cooked and crumbled
3/4 cup mayonnaise
1 tablespoon parsley, fresh
2 tablespoons finely minced green onions
1 teaspoon lemon juice
1/4 teaspoon ground cumin (or curry powder)
1 dash Worcestershire sauce
salt and pepper, to taste

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