Best 7 Raspberry Pecan Chicken Salad Recipes

RASPBERRY CHICKEN SALAD

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.

PECAN CHICKEN SALAD

Steps:

• Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
• Serve immediately or refrigerate for up to 3 days.

RASPBERRY-CHICKEN SALAD

Steps:

• In blender, place dressing ingredients. Cover; blend on high speed about 15 seconds or until smooth.
• In large bowl, toss salad greens, chicken, celery and 1 cup raspberries. Serve with dressing and pepper.

RASPBERRY-CHICKEN SALAD

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.

APPLE PECAN GRILLED CHICKEN DINNER SALAD

Steps:

• Cut apples in half, leaving peel on, and core. (I like to use my melon baller to core when I want nice looking apple slices. See pic at left.) Slice into 1/4 inch slices.
• Place mixed salad greens in a large, decorative salad bowl. Add apples, (red onions if using) craisins, sugared nuts of your choice, (croutons, if using) and crumbled blue cheese.
• Warm grilled chicken breasts in microwave and slice into 1/2 inch strips. Fan on top of salad while hot and serve with vinaigrette below or your favorite bottled vinaigrette, raspberry, strawberry or pomegranate.
• Raspberry Vinaigrette Instructions: 1/2 c. canola oil 10 frozen or fresh raspberries 3 Tbsp. raspberry vinegar, or to taste 2 Tbsp. raspberry jam 1 Tbsp. sugar, or to taste 2 tsp. Dijon mustard 1/4 tsp. onion powder Place all dressing ingredients in blender to emulsify. I use my immersion or stick blender for less cleanup. You can easily adjust the sweetness or tartness by adjusting the jam/vinegar ratio to customize it to your taste. Recipe for vinaigrette adapted from food.com.

PECAN CRUSTED CHICKEN WITH RASPBERRY DRIZZLE

Steps:

• Preheat oven to 425°F.
• Mix flour, cayenne, 1/8 tsp salt and a few turns of the pepper mill in a shallow bowl.
• Mix egg and milk in another small bowl.
• Combine pecans and breadcrumbs and remaining salt on waxed paper or in a shallow dish.
• Pat thighs dry and dredge in flour mixture, then dip in egg mixture, then coat with pecan mixture on both sides, pressing in gently to help them adhere.
• Place on a shallow baking sheet and bake for 35 minutes or until chicken is done. Don't overcook or chicken will be dry.
• While chicken is cooking, in a small bowl combine raspberry preserves, mustard and honey, mixing well. Heat in microwave until hot. This can also be done in a small saucepan on the stove, but it's just as good in the microwave and you don't have to dirty another pan.
• Place chicken on plate and drizzle with raspberry sauce.

RASPBERRY PECAN SALAD

Steps:

• Blend jam and vinegar in a blender for 15-20 seconds.
• With blender on high gradually add oil in a steady stream.
• Stir in poppy seeds.
• Chill well.
• Mix with salad greens when ready to serve or leave in a pretty glass bowl on the side.