I know I have two raspberry chicken recipes in a row but they are very different. This salad has a combination of sweet, tart and crunch. The dressing is super easy to make in a food processor. The candied pine nuts only took a few minutes to make but they add so much to the salad (and for snacking). I added in some sliced grapes because I had them in the refrigerator and I like the little bursts of sweetness in the salad.
Raspberry Chicken Salad
Lettuce (your choice ~ washed & dried)
Red grapes, cut in half
1 chicken breast, cooked, cooled slightly and sliced
Candied pine nuts
3/4 cup raspberries, fresh or frozen
1/4 cup raspberry wine vinegar
1/4 cup extra light virgin olive oil
1/2 tsp sea salt
2 tsp honey
Put all the ingredients together in a food processor and blend until smooth.
Candied Pine Nuts
1/2 cup pine nuts
1/4 cup sugar
Place together in a small saucepan. Cook over medium heat. Stir until the sugar melts and coats the pine nuts evenly. Remove and cool on a plate or in a bowl. Crumble to separate when cool.