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Chicken Raspberry Salad
Note/Suggestions: This is a tart and tangy chicken salad that can be served on it’s own, over lettuce or in a wrap or pita pocket. This will make about 4 servings.Dressing:
Ingredients
- 1 cup nonfat plain yogurt
- 1/2 cup fresh raspberries, rinsed and drained
- 1 tablespoon red wine vinegar
- 2 teaspoons sugar
Directions:
- In a blender combine all ingredients until smooth. Refrigerate dressing in a covered container for at least 1 hour before using.
Salad:
Ingredients:
- 2 cups cooked and cubed boneless, skinless chicken
- 3/4 cup red onion, finely chopped
- 1 cup celery, finely chopped
- 1 cup green bell pepper, diced
- 1/2 cup chopped almonds
- 4 cups fresh raspberries, rinsed, drained and divided
Directions
- Combine the chicken with the onions celery, bell pepper and almonds and toss with the dressing until well combined.
- Gently fold in the raspberries until well coated but not crushed.
- Serve on its own or over lettuce or in a multigrain tortilla as a wrap.