Friday, July 3, 2009

Raspberry Cherry Chicken Salad with Pecans or Cashews

This is one of those summer salads that is easy to make, is pretty to look at, will impress luncheon guests and tastes good, too! Fresh, light, colorful and delicious, I make this when I want to give myself a little extra lovin' at the end of a busy day.
  • 4 cups romaine lettuce
  • 4 cups baby spinach
  • 12 ounces rotisserie or grilled chicken, sliced into bite size pieces, skin removed
  • 2 cups fresh raspberries
  • 1/2 red onion, thinly sliced
  • raspberry vinaigrette
  • 1/2 cup chopped pecans or whole cashews
  • 1/2 cup dried Michigan cherries
  1. Tear romaine lettuce into bite size pieces, and place in salad spinner or large bowl. Add fresh spinach. Fill with cold water. Let sit for 15 minutes, rinse and drain. Dry greens with salad spinner or paper towel.
  2. Place 1/4 for the spinach and lettuce mixture on each plate.
  3. Divide the remaining ingredents throughout the four servings. Drizzle each portion with the raspberry vinaigrette or present it on the side for your guests.
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Alisa@Foodista said...

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kari and kijsa said...

Sounds absolutely delicious! Happy Fourth of July! Have a wonderful and blessed Independence Day!

smiles, kari & kijsa