Chicken, Bibb, and Arugula Salad with Raspberry Vinaigrette

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.

Yield: Makes 6 servings (serving size: about 1 1/2 cups salad)
Recipe from Health

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 229
  • Fat: 13.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 8.2g
  • Polyunsaturated fat: 2.6g
  • Protein: 20g
  • Carbohydrate: 7g
  • Fiber: 1g
  • Cholesterol: 48mg
  • Iron: 0.0mg
  • Sodium: 210mg
  • Calcium: 0.0mg

Ingredients

  • 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)

Preparation

  1. 1. Purée raspberries, olive oil, lemon juice, honey, salt, and pepper in blender.
  2. 2. In a large salad bowl, toss lettuce, arugula, and pumpkin seeds with vinaigrette. Arrange chicken on top.
Note:

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 www.choosemyplate.gov.

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