Saturday, May 9, 2015

Raspberry Chicken Salad

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)
Fresh raspberries
Red grapes, cut in half
1 chicken breast, cooked, cooled slightly and sliced
Candied pine nuts

Dressing ~

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.