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Raspberry Chicken Salad



3 boneless skinless chicken breasts, halves
1/4 cup raspberry vinegar
1/4 cup minced red onions
1/4 cup red bell pepper, finely diced
1/4 cup mayonnaise
4 cups mixed salad greens, washed & dried
1-3 tsp. olive oil
1 cup fresh raspberries
1 kiwi, peeled, sliced & quartered
salt and pepper


Place chicken breast in a heavy skillet, pour 1/4 cup of vinegar over them and simmer, covered, over medium-low heat, for 5 to 7 minutes on each side until done, or until an instant-read thermometer registers 160 degrees. When col enough to handle, cut the meat into cubes or shred it, and season with salt and pepper. Refrigerate uncovered until completely cool. Place chopped onion and bell pepper in a bowl with 1/4 cup mayonnaise and 1 table spoon raspberry vinegar. When chicken is cool, add it to the bowl and mix well. Taste for seasoning and add more salt or mayonnaise if necessary. When ready to serve, arrange the mixed greens in a bowl or on a platter. In a small bow, mix the remaining tablespoon of vinegar with 1 to 3 tablespoons oil and a pinch os salt. You will probably need more oil with store bought vinegar. Dress the salad greens and top with with the chicken salad. Top with fresh raspberries and kiwi.

By Cathrine Walthers.