Raspberry Pecan Chicken Salad with Homemade Raspberry Vinaigrette
Contributed by Eileen Goltz

Ingredients 8 to 12 oz. mixed salad greens 1 cup Mandarin Oranges 2 to 3 tablespoons chopped pecans 1/4 to 1/3 cup raspberry vinaigrette 1 cup fresh raspberries 1 pound grilled chicken, cut into bite size pieces Raspberry Vinaigrette: 2 1/2 pints fresh or frozen raspberries, pureed 1 teaspoon minced garlic 2 tablespoon minced green onions 1/4 cup raspberry vinegar 1 cup vegetable oil 2 teaspoons honey Salt and pepper

Instructions

Lace the salad greens in a bowl and top with the mandarin oranges, 1/2 of the raspberries and the grilled chicken. Pour several tablespoons of vinaigrette on top of the salad and toss gently. Sprinkle the pecans and remaining raspberries on top of the salad. Serve with the remaining dressing on the side.

For raspberry vinaigrette: Combine all the ingredients in a jar with a tight fitting lid. Shake vigorously until the ingredients are combined.

Serving Size

Serves 4. This recipe can be doubled. The Raspberry Vinaigrette Makes approx. 2 cups. This recipe can be doubled

Related Recipes

• Garlic Cinnamom Chicken (Meat) • Hazelnut Chicken With Raspberry Sauce (Meat) • Pineapple and Turkey Meatballs (Meat) • Avacado Onion And Hearts of Palm Salad (Pareve) • Tuscan Chicken – Pre-Yom Kippur Fast

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .