Almond, Chicken and Fruit Salad

Almond, Chicken and Fruit Salad


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This salad is tossed in a raspberry vinaigrette that's hard to forget. Crunchy, nutty, sweet and tangy, this salad has it all!

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Time needed

20 min preparation + 12-15 min cooking

Serving Size / Yield

4-5 servings


  • 2 cups chicken breast, cubed
  • 1½ cup strawberries, cut into fourths
  • 1 cup blueberries
  • 1 cup almonds, whole
  • 4 leaves of green leaf lettuce or your preferred lettuce
  • ¼ cup raspberries
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons raspberry wine vinegar
  • ½ teaspoon sugar
  • 7 tablespoons olive oil
  • salt
  • pepper

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Puree the raspberries in a food processor or wire strainer. In a medium bowl, whisk together the puree, lemon juice, sugar and vinegar. Whisk in 6 tablespoons of oil and season with salt and pepper. Refrigerate until ready to use. On a medium skillet, warm up 1 tablespoon of oil and cook the chicken until golden brown. Toss together the chicken, berries, almonds and raspberry vinaigrette, using as much dressing as desired. Arrange the lettuce on the plate and spoon the salad on top. Serve with extra dressing if desired.

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