Chicken Salad with Vinaigrette

Chèvre, chicken, nuts, and fresh greens get lightly dressed with a sprightly vinaigrette made special--and pretty--with raspberry vinegar.

  • prep time 25 min
  • total time 25 min
  • ingredients 10
  • servings 4

Ingredients

Salads

8
cups torn green leaf lettuce
3
cups chopped cooked chicken
1
medium red bell pepper, cut into bite-size strips
1
cup crumbled chèvre (goat) cheese (about 4 oz)
1/2
cup glazed pecans or walnuts

Vinaigrette

1/3
cup olive oil
2
tablespoons raspberry vinegar
2
small shallots, finely chopped (about 1/4 cup)
1/2
teaspoon salt
1/8
teaspoon pepper
  • 1 Arrange lettuce on 4 salad plates. Top with remaining salad ingredients.
  • 2 In small bowl or tightly covered container, beat with wire whisk or shake vinaigrette ingredients. Just before serving, drizzle vinaigrette over salads.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    610
    (
    Calories from Fat
    310),
    % Daily Value
    Total Fat
    35g
    35%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    105mg
    105%;
    Sodium
    550mg
    550%;
    Total Carbohydrate
    34g
    34%
    (Dietary Fiber
    2g
    2%
      Sugars
    29g
    29%
    ),
    Protein
    40g
    40%
    ;
    % Daily Value*:
    Vitamin A
    140%;
    Vitamin C
    90%;
    Calcium
    15%;
    Iron
    15%;
    Exchanges:
    0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 1/2 Milk; 3 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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