Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 6 Ratings

This quick-and-easy salad can be whipped up in a snap with smoked chicken from the deli, assorted fresh greens, and fresh raspberries for the delicious vinaigrette.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • For raspberry vinaigrette, in a bowl combine vinegar, oil, shallots, honey, mustard, and salt. Whisk until mixture is well combined. Add 1 cup of the raspberries and whisk until raspberries are thoroughly broken up into vinaigrette.

  • In a large bowl toss chicken with about half of the dressing. Line a large platter with greens. Top with chicken mixture, the remaining 2 cups raspberries, and the almonds. Pass remaining dressing.


To smoke your own chicken or turkey, soak 3 cups of wood chips in enough water to cover for at least 1 hour. Brush 1 pound skinless, boneless chicken breast halves or turkey tenderloin lightly with olive oil and sprinkle with salt and pepper. Arrange medium-hot coals around a drip pan. Test for medium heat above drip pan. Add 1 inch of water to drip pan. Drain wood chips. Sprinkle wood chips over hot coals. Place chicken on grill rack over the drip pan. Cover and grill chicken for 15 to 18 minutes (allow 25 to 30 minutes for turkey) or until tender and no longer pink (170°F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Add wood chips according to manufacturer's directions. Place chicken or turkey on grill rack over burner that is turned off. Grill as directed.)

Nutrition Facts

457 calories; fat 30g; cholesterol 62mg; saturated fat 5g; carbohydrates 31g; insoluble fiber 4g; protein 18g; vitamin c 20.7mg; sodium 558mg; iron 3.4mg.