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Cook'n with Betty Crocker 
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Raspberry-Chicken Salad |
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Serves: 4 Print this RecipeSUPER EXPRESS prep: 15 min Raspberry Dressing (below) 6 cups bite-size pieces mixed salad greens (such as Bibb, iceberg, romaine or spinach) 2 cups cut-up cooked chicken 1 cup fresh raspberries 1/3 cup thinly sliced celery Freshly ground pepper, if desired Raspberry Dressing: 1 cup plain yogurt (fat-free) 1/2 cup fresh raspberries 1 tablespoon raspberry or red wine vinegar 2 teaspoons sugar 1. Make Raspberry Dressing. 2. Toss salad greens, chicken, raspberries and celery. Serve with dressing and pepper. For Raspberry Dressing: Place all ingredients in blender. Cover and blend on high speed about 15 seconds or until smooth. wing it! Keep a bag of frozen loose-pack unsweetened raspberries in your freezer so you can make this salad when fresh raspberries aren't available. 1 SERVING: Calories 195 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 60mg; Sodium 135mg; Carbohydrate 15g (Dietary Fiber 5g); Protein 25g * % DAILY VALUE: Vitamin A 52%; Vitamin C 44%; Calcium 18%; Iron 12% * DIET EXCHANGES: 1/2 Fruit, 1 Vegetable, 2 1/2 Lean Meat * CARBOHYDRATE CHOICES: 1 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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