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Chicken Salad with Vinaigrette

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By Betty Crocker Kitchens
Updated Feb 14, 2010
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Chèvre, chicken, nuts, and fresh greens get lightly dressed with a sprightly vinaigrette made special--and pretty--with raspberry vinegar.

Chicken Salad with Vinaigrette

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 10
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Ingredients

Salads

  • 8 cups torn green leaf lettuce
  • 3 cups chopped cooked chicken
  • 1 medium red bell pepper, cut into bite-size strips
  • 1 cup crumbled chèvre (goat) cheese (about 4 oz)
  • 1/2 cup glazed pecans or walnuts

Vinaigrette

  • 1/3 cup olive oil
  • 2 tablespoons raspberry vinegar
  • 2 small shallots, finely chopped (about 1/4 cup)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Step 
    1
    Arrange lettuce on 4 salad plates. Top with remaining salad ingredients.
  • Step 
    2
    In small bowl or tightly covered container, beat with wire whisk or shake vinaigrette ingredients. Just before serving, drizzle vinaigrette over salads.

Nutrition

610 Calories
35g Total Fat
40g Protein
34g Total Carbohydrate
29g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
310
Total Fat
35g
53%
Saturated Fat
9g
47%
Trans Fat
0g
Cholesterol
105mg
34%
Sodium
550mg
23%
Potassium
570mg
16%
Total Carbohydrate
34g
11%
Dietary Fiber
2g
9%
Sugars
29g
Protein
40g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
90%
90%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 1/2 Milk; 3 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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