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Chicken Raspberry Salad with Lemony Vinaigrette

This salad is packed with three of my favorite power foods: raspberries, artichokes and avocados!
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Course: Salad
Cuisine: American
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 10 servings
Calories: 182kcal
Author: Megan Porta

Ingredients

  • 12 cups assorted salad greens rinsed and broken into small pieces
  • Meat from 1 Rotisserie chicken shredded
  • 2 cups fresh raspberries rinsed
  • 2 14 oz. cans quartered artichokes drained, chopped and patted dry with paper towels
  • 2 avocados peeled, pitted and chopped
  • 1/4 cup white wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Juice from 1/2 of a lemon
  • 1/2 tsp. dried basil
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  • In a large bowl, combine the greens, chicken, raspberries, artichokes and avocados. Toss.
  • In a small bowl, whisk together the white wine vinegar, olive oil, lemon juice, basil, salt and pepper. Cover and refrigerate both bowls until ready to serve. Just before serving, pour the dressing into the salad bowl and toss until coated.

Nutrition

Calories: 182kcal | Carbohydrates: 8g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Sodium: 112mg | Potassium: 320mg | Fiber: 4g | Sugar: 1g | Vitamin A: 612IU | Vitamin C: 21mg | Calcium: 23mg | Iron: 1mg
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