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Recipes :: Salads :: Chicken, Feta, and Raspberry Salad
Chicken, Feta, and Raspberry Salad
—Courtesy of Deanna Ibbitson, Graduate Student in Human Nutrition, Faculty of Land and Food Systems, UBC
The Dressing:
Raspberry vinaigrette: (other berries can be substituted)
- 1/2 cup fresh raspberries
- 1/2 cup olive oil3 tablespoons raspberry vinegar or white wine vinegar
- 1 shallot chopped
- 1 teaspoon honey, maple syrup, or sugar
- Salt and pepper
Blend the raspberries, vinegar, shallot and honey in a blender or food processor. Slowly blend in the oil to make a dressing of a smooth consistency. Add salt and pepper to taste. Makes about 1 cup of dressing.
The Vegetables, Cheese, and Nuts:
- greens of choice, washed and chopped into bite-sized pieces
- sliced cucumbers
- sliced sweet peppers
- chopped nuts (pecans, cashews, almonds, or hazelnuts)
- feta cheese, crumbled (soft, un-ripened goat's cheese also works well)
- fresh basil
The Chicken:
Chicken cooked in any way works well here. You can grill chicken breasts on the barbeque, bake them in the oven, or fry them with a bit of olive oil. The chicken can be added to the salad warm or cold (cooked chicken can be stored in the fridge 3-4 days, covered).
To bake: Rub boneless, skinless chicken breasts with a bit of olive oil and sprinkle with salt and pepper. Bake at 350°F until cooked (the center will no longer be clear. This will take about 25 minutes depending on the size of the breast). Slice into bite-sized pieces.
The Final Salad:
Toss the greens with a desired amount of raspberry vinaigrette. Add sliced veggies. Top with chicken, sliced veggies, fresh raspberries, feta or goat's cheese, chopped nuts, and chopped, fresh basil.