Raspberry Chicken Salad

This chicken salad pairs cooked chicken with fresh raspberries, crunchy almonds, and thinly sliced celery over mixed greens, all dressed in a homemade raspberry-yogurt dressing that takes 15 seconds in a blender.

The dressing is what ties everything together. Low-fat yogurt, ½ cup of raspberries, a touch of sugar, and red wine vinegar (or raspberry vinegar if you have it) blend into a creamy, pink dressing with a tart berry punch. It clings to the greens without drowning them.

Keep the whole raspberries for the salad separate from the ones in the dressing. The fresh berries on top burst with juice when you bite into them, giving each forkful a pop of sweetness against the tangy dressing.

Chef Tips

• Use leftover rotisserie chicken for the fastest assembly. Shred it rather than cubing for more surface area to catch the dressing.
• Frozen raspberries work well here, especially in the dressing. Thaw and drain them thoroughly so they don’t water everything down.
• Toss the salad just before serving. The yogurt dressing wilts delicate greens quickly if it sits too long.
• Slice the celery paper thin for a subtle crunch that doesn’t overpower the soft berries.

Variations

• Use raspberry vinegar instead of red wine vinegar for a more concentrated berry flavor in the dressing.
• Swap almonds for candied pecans for a sweeter, more indulgent crunch.
• Add crumbled goat cheese for a tangy, creamy element that pairs naturally with raspberries.