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Tossed Green Salad W. Chicken and Raspberry Chipotle Vinaigrette

  • 4servings
  • 27minutes
  • 389calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Manganese, Silicon, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 283.49 g bag mixed salad greens (8 cups)

  2. 236 1/29 ml cherry tomatoes or 236 1/29 ml grape tomatoes

  3. 1 medium bell pepper , cut in thin strips

  4. 118 1/59 ml red onion , slices separated into rings

  5. 118 1/59 ml sliced carrot

  6. 118 1/59 ml sliced cucumber

  7. 226.79 g cooked boneless chicken breasts , cut in thin strips

  8. 5 to 8 twists peppercorn grinder

  9. 14.79 ml olive oil

  10. 118 1/59 ml small diced onion

  11. 9.85 ml minced garlic

  12. 9.85 ml chipotle chiles in adobo , chopped

  13. 946 1/38 ml fresh raspberries , rinsed

  14. 118 1/59 ml raspberry vinegar

  15. 177.44 ml granulated sugar

  16. 2.46 ml salt

Instructions Jump to Ingredients ↑

  1. Mix salad greens and vegetables in large bowl.

  2. Just before serving, drizzle with Raspberry Chipotle Vinaigrette; toss to coat.

  3. Arrange chicken strips on top of salad. Twist black peppercorn grinder over salad.

  4. To prepare Raspberry Chipotle Vinaigrette, In a medium saucepan, heat oil over medium-high heat.

  5. Add the onions and cook, stirring, until soft and slightly caramelized, 4 minutes.

  6. Add the garlic to the pan and saute for 1 minute.

  7. Add the chipotles and cook, stirring continuously, for 1 minute.

  8. Add the raspberries and cook until soft, 2 to 3 minutes. Add the vinegar and stir to deglaze the pan. Add the sugar and salt, and bring to a boil.

  9. Reduce the heat to medium and simmer until thickened and reduced by half, 8 to 10 minutes.

  10. Remove from the heat and cool before using as a salad dressing.

  11. Tips for other uses:.

  12. For a clear glaze, strain through a fine mesh strainer, pressing on the solids with the back of a spoon to extract as much liquid as possible.

  13. Serving Suggestions:.

  14. Use as a barbecue sauce, glaze, or basting sauce for poultry, shrimp, and meats. Pour over a block of cream cheese and serve as a dip with club crackers. Use as a sauce for meatballs or cocktail sausages for a crowd-pleasing appetizer. Great in wraps.

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