Chicken Salad with Vinaigrette

Chicken Salad with Vinaigrette

Chèvre, chicken, nuts, and fresh greens get lightly dressed with a sprightly vinaigrette made special--and pretty--with raspberry vinegar.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

Salads
8
cups torn green leaf lettuce
3
cups chopped cooked chicken
1
medium red bell pepper, cut into bite-size strips
1
cup crumbled chèvre (goat) cheese (about 4 oz)
1/2
cup glazed pecans or walnuts
Vinaigrette
1/3
cup olive oil
2
tablespoons raspberry vinegar
2
small shallots, finely chopped (about 1/4 cup)
1/2
teaspoon salt
1/8
teaspoon pepper
  1. Arrange lettuce on 4 salad plates. Top with remaining salad ingredients.
  2. In small bowl or tightly covered container, beat with wire whisk or shake vinaigrette ingredients. Just before serving, drizzle vinaigrette over salads.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
The cheese in this recipe can easily be changed to suit your own tastes. If you don’t care for goat cheese, substitute another crumbled cheese, such as blue cheese or feta.
Look for glazed nuts in the produce section of your local supermarket. They come in a variety of flavors.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 610
    • (Calories from Fat 310),
  • Total Fat 35g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 105mg;
  • Sodium 550mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 2g,
    • Sugars 29g),
  • Protein 40g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 1 1/2 Milk;
    • 3 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.