Chicken and Raspberry Salad with Raspberry Dressing
Chicken and Raspberry Salad with Raspberry Dressing has a refreshing, light taste to make this a great summer salad. Juicy raspberries and savory chicken mixed into fresh greens. The raspberry dressing makes this summer salad a delight. A Paleo and gluten-free salad.
Chicken and Raspberry Salad with Raspberry Dressing is a refreshing salad to enjoy for your lunch. With juicy raspberries, mixed greens, and a homemade raspberry dressing. It’s a salad you’ll love. Just a few easy ingredients tossed in a large salad bowl and you’ll have a Paleo-friendly salad.
HOW TO MAKE IT:
In a large salad bowl or mixing bowl, add the chopped mixed greens. Add the chopped chicken (using leftover chicken, rotisserie chicken, or canned chicken), almond slivers, fresh raspberries, and toasted coconut (see tips). Toss together. Drizzle the dressing on top of the salad, toss together once more, then serve.
MAKING THE DRESSING:
In a small mixing bowl, add the fresh raspberries and smash with a fork. Add the raw honey, avocado oil, apple cider vinegar, and fresh lime juice. Using a small whisk, whisk together until it emulsifies into a thick dressing.
MEAL-PREP:
My husband and I love making a large salad like this one on a Monday afternoon. We enjoy it for lunch and then portion it out for the next two days’ lunches. This Chicken and Raspberry Salad is a great one to meal-prep. It will refrigerate for 2-3 days. So plan accordingly when making your weekly menu.
TIPS:
If serving this salad immediately, add the dressing right away as the instructions say.
If serving this salad later or portioning it out for packed lunches, keep the dressing in a separate container on the side. The mixed greens will wilt and get soggy the longer they’re in the dressing.
For this salad, the ingredients simply call for ‘cooked, chopped chicken’. I’ve found using leftovers, rotisserie chicken, or canned chicken as a few of the easiest and quickest ways to get this salad on the table. It’s a great way to use left-over chicken! If that’s not an option for you, a rotisserie chicken is a quick way to get cooked chicken and also canned chicken. There’s always the option of baking a chicken breast too if time is on your side!
- 6-8 cups mixed greens, chopped
- 2 cups cooked, chopped chicken
- 1 6 oz container fresh raspberries
- 1/2 cup toasted coconut flakes (see notes)
- 1/3 cup sliced almonds
- 1 lime, sliced thinly
- 1/2 cup fresh raspberries
- 1 lime, freshly squeezed
- 2 Tbsp raw honey
- 1 tsp apple cider vinegar
- 1 Tbsp avocado oil
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In a large mixing bowl, add the mixed greens, chicken, raspberries, coconut flakes, and almonds. Toss together.
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In a small mixing bowl, add hte fresh raspberries and smash with a fork. Add the fresh lime juice, raw honey, apple cider vinegar, and avocado oil. Using a whisk, whisk together until the dressing emulsifies and becomes a thick dressing.
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If serving the salad right away: Drizzle the dressing over the salad and toss together. Place the lime slices on the side of the salad.
If serving the salad later: Place a lid over the salad and place it in the fridge. Place the dressing in a covered container and place in the fridge. Add the dressing only when serving.
For toasted coconut flakes: Heat the oven to 350 degrees. Line a baking sheet with parchment paper and spread the coconut flakes out. Bake the coconut flakes for 3-6 minutes or until perfectly golden brown. Watch closely as they toast up quickly!
Store salad in a covered container in the refrigerator for up to 3 days.
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