Raspberry-Chicken Salad

Raspberry-Chicken Salad

Fresh raspberries add a delectable sweetness to both the creamy dressing and crunchy salad. Pretty in pink!

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

4

servings

Raspberry Dressing
1
cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2
cup fresh raspberries
1
tablespoon raspberry or red wine vinegar
2
teaspoons sugar
Salad
6
cups bite-size pieces mixed salad greens (such as Bibb, iceberg, romaine or spinach)
2
cups cut-up cooked chicken breast
1/3
cup thinly sliced celery
1
cup fresh raspberries
Freshly ground pepper, if desired
  1. In blender, place dressing ingredients. Cover; blend on high speed about 15 seconds or until smooth.
  2. In large bowl, toss salad greens, chicken, celery and 1 cup raspberries. Serve with dressing and pepper.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Focus
Romaine lettuce supplies the mineral chromium, which helps with carbohydrate metabolism. Preliminary research suggests that people with diabetes may need a bit more chromium than others do.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 30),
  • Total Fat 3 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 60mg;
  • Sodium 140mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 5g,
    • Sugars 9g),
  • Protein 26g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 3 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.