raspberry chicken salad

Summer Raspberry Chicken Salad

Sweet raspberries, savory chicken and all the toppings make for a perfect summer salad. This raspberry chicken salad is just what your taste buds are craving.

Chef Todd Leonard shares how to put it all together for a delicious side or, make it a meal!

Raspberry Chicken Salad


  • 4 each Lemon herb chicken marinated chicken breasts — Grilled
  • 8 ounces Spring mix lettuce mixed with chopped romaine hearts
  • 4 leaves Endive
  • 1 cup Feta cheese — crumbled
  • 1 cup Marinaded red onions
  • 2 cups Fresh raspberries
  • 5 1/2 cups Raspberry vinaigrette
  • 1 1/2 cups Candied Pecans
  • 2 each Oranges — supreme


For family style toss all ingredients together except the endive and serve quickly.

For individual servings divide onions, raspberries and chicken into 1/4. Toss other ingredients and divide onto 4 plates topevenly with divided ingredients.

Marinaded Red Onions


  • 2 each (52 oz) red onions
  • 3/4 cup red wine vinegar
  • 3/4 cup granulated sugar
  • 1/4 cup water


Peel the onions and keep them whole.

Slice on electric slicer thin.

Combine the sugar vinegar and water together and let dissolve for a few minutes.

Stir the mixture well and add the onions to the marinade.

Let the onions sit for 2-3 hours before using.

After the onions have marinaded up to 24 hours it is best to drain the marinade and use the onions within 2-3 days.