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Raspberry-Chicken Salad

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Raspberry-Chicken Salad
  • Prep 10 min
  • Total 10 min
  • Servings 4
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Fresh raspberries add a delectable sweetness to both the creamy dressing and crunchy salad. Pretty in pink!
Updated Feb 1, 2010

Ingredients

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

200 Calories, 3 1/2g Total Fat, 26g Protein, 15g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
140mg
6%
Potassium
640mg
18%
Total Carbohydrate
15g
5%
Dietary Fiber
5g
19%
Sugars
9g
Protein
26g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
10%
10%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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