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Chicken, Bibb, and Arugula Salad with Raspberry Vinaigrette

Photo: Amy Neunsinger
Prep time 20 mins
Yield Makes 6 servings (serving size: about 1 1/2 cups salad)
Rotisserie chicken breasts offer a jump-start to this weeknight dinner of Chicken, Bibb, and Arugula Salad with Raspberry Vinaigrette. Raspberries and honey sweeten the vinaigrette, and pumpkin seeds provide extra crunch.


  • 1/2 cup unsweetened frozen raspberries, thawed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large head butter or Bibb lettuce, torn
  • 4 packed cups (4 ounces) arugula
  • 1/4 cup shelled pumpkin seeds, toasted
  • 2 rotisserie chicken breasts, thinly sliced (about 2 cups)

Nutrition Information

  • calories 229
  • fat 13.9 g
  • satfat 2.3 g
  • monofat 8.2 g
  • polyfat 2.6 g
  • protein 20 g
  • carbohydrate 7 g
  • fiber 1 g
  • cholesterol 48 mg
  • iron 0.0 mg
  • sodium 210 mg
  • calcium 0.0 mg

How to Make It

  1. Purée raspberries, olive oil, lemon juice, honey, salt, and pepper in blender.

  2. In a large salad bowl, toss lettuce, arugula, and pumpkin seeds with vinaigrette. Arrange chicken on top.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner. Copyright 2012 by Giada De Laurentiis. Published by Clarkson Potter/Publishers, a division of Random House, Inc.