Monday, April 28, 2008

Raspberry Vinaigrette Chicken Salad

I love and so this recipe is my own version of two recipes I found there.


boneless chicken breasts (or as many breasts you want as long as the vinaigrette covers the chicken)


bottle kraft light raspberry vinaigrette dressing or I made my own , recipe follows.

  1. Preheat oven at 350 degrees.
  2. Thaw and wash your chicken breast and place into a glass dish.
  3. Pour the Raspberry Vinaigrette dressing over the chicken breast until they are just about covered.
  4. Place in oven at 350 degrees for 40 minutes or until cooked through.



cup raspberry jam (I used Smucker's Low Sugar Jam)


cup red wine vinegar


cup olive oil


teaspoon salt

* I also added a dash of agave nectar

Mix well.

I cubed up the chicken and put it over a bed of greens and added red onion, a small Clementine orange (per person), sliced almonds, and topped to the Raspberry Vinaigrette. It would also be yummy with some Craisins and pecans instead of almonds...toasted would be good too.