Raspberry Chicken Salad with Arugula and Feta
This Arugula Raspberry Chicken Salad is the perfect mix of sweet and savory. Tender chicken, juicy raspberries, sharp radishes, feta, & candied pecans topped with a homemade maple Dijon vinaigrette.
- Prep Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 side salads or 2 large dinner salads
Ingredients
Salad
- 5 ounces baby arugula
- 1 English cucumber, sliced into coins
- 1 1/2 cups shredded purple cabbage
- 6 radishes, sliced thin
- 4-6 ounces crumbled feta
- 8-12 ounces fresh raspberries
- 8 ounces sliced cooked chicken breast (or ~7-8 cooked large chicken strips)
Maple Dijon Vinaigrette
- 1 medium shallot, roughly chopped
- 1/4 cup orange juice (no sugar added)
- 1/4 cup peach vinegar
- 1/3 cup pure maple syrup
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 2 teaspoons Dijon mustard
- 3/4 cup olive oil
- *optional 1-2 ounces fresh raspberries for more sweetness (about 2 ounces)
- 1 1/2 Tablespoons poppy seeds
Instructions
Make the Maple Dijon Vinaigrette
- In the bowl of a 4-cup food processor, add the shallots and, if using, the raspberries, and process for 15-25 seconds or until the shallots and raspberries are all broken down. Add the remaining ingredients except the poppy seeds. Process for about 30 seconds, stopping to scrape down the sides as needed.
- Scrape and process for an additional 15 seconds, or until the mixture is fully emulsified. Add in the poppy seeds and stir to combine. When not in use, cover with a lid and store in the fridge for up to a week.
Assemble the Salad
- To a large bowl, add the arugula, cucumbers, cabbage, radishes, chopped chicken, and candied pecans. Toss gently to combine. Plate, then garnish with raspberries and drizzle with the vinaigrette.