Prime Chicken and Raspberry Salad

Prime Chicken and Raspberry Salad
  • Prep Time: 15
  • Total Time: 30
  • Servings: 4.0

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About this Recipe

Maple Leaf Prime® Fully Cooked and Sliced Chicken Breasts served atop a fresh summer salad, smothered in a savoury raspberry vinaigrette and sprinkled with toasted almonds.


0.5 Red onion, thinly sliced
5 ml Finely chopped fresh thyme or parsley
125 ml Ready prepared raspberry vinaigrette dressing, divided
2 L Romaine lettuce, washed and drained
0.5 English cucumber, halved lengthwise and thinly sliced
400 g Package Maple Leaf Prime Naturally® Fully Cooked and Sliced Chicken Breasts
250 ml Fresh raspberries
125 ml Sliced almonds, toasted


COMBINE red onion, thyme, and ¼ cup (50 mL) of raspberry vinaigrette in a small bowl; set aside. TEAR romaine into bite-sized pieces and place in a large serving bowl. ADD spinach, cucumber, chicken, red onion mixture, raspberries and almonds. Toss with the remaining raspberry vinaigrette just before serving.


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