This chicken raspberry nut salad is super delicious! It’s sweet, salty, fresh, zippy and it has great texture too! I absolutely love it!
This salad has tender mixed greens, candied pecans, fresh raspberries, red onions, feta and a raspberry nut dressing that is so delicious!
This recipe is similar to the kneaders chicken raspberry nut salad, It definitely qualifies as a copycat recipe. So if you have had their salad and love it, you need to give this salad a try!
This dressing is so fun because it has raspberries and nuts in it with red wine vinegar and when you blend it and it gets so creamy and flavorful. You would think there is a cream base but it’s dairy and mayonnaise free! I love it!
The candied pecans are easy to make and so addictive. You will end up with a few extra when you make them in this recipe, and that is so you can sample a few. I always keep them on hand to snack on.
Here are a few other recipes you may also enjoy:
Chicken Bacon Avocado Salad
Nuts About Berries Salad
Mediterranean Salad
Wild Rice and Kale Salad
20 Spectacular Summer Salads
What you need to make this chicken raspberry nut salad: (printable recipe card is below)
Serves 1-2 (2 as a side or 1 as an entrée)
For the candied pecans:
- 1/4 cup pecans
- 2 tablespoons sugar
- 1/8 teaspoon salt
Raspberry Nut Salad Dressing: (this makes ~1/2 cup dressing)
- 1/8 cup red wine vinegar
- 3 raspberries
- 1/8 cup sugar
- 1/4 cup grape seed oil
- 1 tablespoon red onions
- 1/4 tsp salt
- 1 tablespoon pecans
- 1/2 teaspoon Dijon mustard
For the salad:
- 2 generous handfuls spring mix or mixed greens
- 1/2 cup cooked chicken breast – grilled, roasted or rotisserie, diced
- 1 slice red onion – cut into strips
- 10 raspberries
- 2 tablespoons feta
- 3 tablespoons candied pecans
- Salt and pepper – sprinkled on top of salad
Instructions
- For the candied pecans; In a nonstick pan, add pecans, sugar and salt and begin heating on medium heat.
- Stir the mixture until the sugar begins to melt, this will happen quickly, stir the pecans in the melted sugar and then turn off the heat, continue stirring until nuts are totally covered in the sugar, then place on a plate to cool, and set aside.
- To make the dressing; Add all ingredients into a blender and blend until smooth. If you don’t have a blender that will work for small amounts, use an immersion blender to blend dressing. Set aside.
- To make the salad; In a medium serving bowl, add spring mix, chicken breast, red onion, raspberries, feta and candied pecans, then sprinkle the top with a pinch of salt and black pepper.
- Top with desired amount of dressing and enjoy.
Chicken Raspberry Nut Salad
Ingredients
For the candied pecans
- 1/4 cup pecans
- 2 tablespoons sugar
- 1/8 teaspoon salt
For the raspberry nut dressing
- 1/8 cup red wine vinegar
- 3 raspberries
- 1/8 cup sugar
- 1/4 cup grape seed oil
- 1 tablespoon red onions
- 1/4 tsp salt
- 1 tablespoon pecans
- 1/2 teaspoon Dijon mustard
For the salad
- 2 generous handfuls spring mix or mixed greens
- 1/2 cup cooked chicken breast – grilled roasted or rotisserie, diced
- 1 slice red onion – cut into strips
- 10 raspberries
- 2 tablespoons feta
- 3 tablespoons candied pecans
- Salt and pepper – sprinkled on top of salad
Instructions
- For the candied pecans; In a nonstick pan, add pecans, sugar and salt and begin heating on medium heat.
- Stir the mixture until the sugar begins to melt, this will happen quickly, stir the pecans in the melted sugar and then turn off the heat, continue stirring until nuts are totally covered in the sugar, then place on a plate to cool, and set aside.
- To make the dressing; Add all ingredients into a blender and blend until smooth. If you don’t have a blender that will work for small amounts, use an immersion blender to blend dressing. Set aside.
- To make the salad; In a medium serving bowl, add spring mix, chicken breast, red onion, raspberries, feta and candied pecans, then sprinkle the top with a pinch of salt and black pepper.
- Top with desired amount of dressing and enjoy.