Warm Chicken Salad with Raspberries


  • 1 whole boned, skinned chicken breast, split
  • 1 tablespoon lemon juice
  • Dash of nutmeg and white pepper
  • 1 teaspoon safflower oil
  • ¼ teaspoons shallots
  • ½ cup fat-free chicken stock
  • ½ cup Blossom Raspberry Vinegar
  • ½ cup raspberry purée
  • ½ cup whole raspberries
  • 2  tablespoons honey
  • ½ cup fresh snow peas
  • ¼ cup fresh sliced carrots
  • Bibb lettuce, radicchio, and watercress
  • Chopped tomatoes
  • Avocado, peeled and sliced



  • Season chicken breast with white pepper, nutmeg, and lemon juice.
  • Sauté chicken in non-stick skillet with safflower oil. Brown on both sides.
  • Add shallots, chicken stock, and vinegar to the pan and simmer chicken gently for 5 minutes.
  • Remove chicken from pan and keep warm.
  • Over medium heat, add carrots and snow peas for 1 minute; remove with slotted spoon.
  • Add honey and raspberry purée and cook, reducing mixture until it becomes syrupy.
  • Slice chicken breast and arrange on a plate with salad greens, tomatoes, and avocados.
  • Spoon hot dressing over and garnish with remaining raspberries. Serves 4–6.

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