Orange-Raspberry Salad with Chicken

Orange-Raspberry Salad with Chicken
  • Prep Time: 15
  • Total Time: 15
  • Servings: 6.0

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About this Recipe

A lovely vibrant salad that offers the punch of citrus, sweetness of raspberries and tartness and texture of radicchio. Serve as a healthy lunch.


1/4 cup (60 mL) Raspberry balsamic vinegar
1 tbsp (15 mL) Dijon mustard
2 tbsp (30 mL) Honey
Salt and pepper
1 Clove garlic, minced
1/3 cup (80 mL) Olive oil, divided
2 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
1 (5 oz/ 142 g) Container mixed salad greens
1 cup (250 mL) Chopped radicchio
½ Small red onion, sliced
2 Oranges, rind removed and cut into rounds
1 cup (250 mL) Fresh raspberries


PREHEAT oven to 375°F (190°C).

WHISK together vinegar, Dijon, honey, salt, pepper, garlic and 4 tbsp (60 mL) olive oil. Set aside.

SEASON chicken with salt and pepper. Place on a parchment lined baking sheet and roast in preheated oven for 15-20 minutes or until the internal temperature has reached 165°F (74°C). Set aside to cool.

COMBINE mixed greens, radicchio and red onion in a large salad bowl. Cut orange rounds in half and add to salad along with raspberries. Slice chicken into strips and add. Drizzle with dressing, toss gently and serve immediately.


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