Raspberry Walnut Chicken Salad

I always love a good, freshly made salad in a restaurant.  This one combines the savory flavors of raspberry and walnuts and uses easy homemade dressing.

Raspberry Walnut Chicken Salad

On a cookie sheet sprayed with cooking spray, place 1 lb chicken tenders.  Drizzle with raspberry vinegar and sprinkle black pepper on top.

Cook at 375 degrees for 20 minutes, or until done.

Let chicken cool slightly.

In a large bowl, combine one bag mesculen greens and cucumbers (either thinly sliced or cut into small chunks).  You can also add whatever your favorite veggies are.

For dressing, combine 3 tbsp. olive oil, 3 tbsp. raspberry vinegar, 2 tbsp mayo or veganaise, and 2 tsp. rosemary and shake to combine.  I love using my favorite salad dressing shaker for homemade dressing.

Plate the salad, crush some walnut pieces on top, place a couple of warm chicken tenders, and dress.  Make the salad as big as your appetite!

Happy Allergy Free Eating!

One response to “Raspberry Walnut Chicken Salad

  1. Pingback: Spoiled! | Balanced Fork, Healthy Life

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