My favorite Raspberry Walnut Chicken Salad made with leafy greens, fresh raspberries, shredded chicken, chopped walnuts, and sliced red onion, all tossed with a creamy raspberry vinaigrette.
This Raspberry Walnut Chicken Salad balances sweet, tart, savory, and crunchy elements for a satisfying, fresh meal. Tender shredded chicken and peppery mixed greens pair perfectly with juicy raspberries and toasted walnuts. A homemade raspberry vinaigrette brings everything together with bright color and flavor. This salad is fast to assemble, easy to customize, and ideal for lunches, light dinners, or potlucks.
Customize your Raspberry Walnut Chicken Salad to suit your tastes: stir in crumbled goat cheese or feta for creaminess, swap raspberries for strawberries or blueberries, add sliced avocado, or sprinkle in dried cranberries. Substitute walnuts with pecans, almonds, or cashews to change the texture and flavor profile. Using rotisserie chicken keeps prep minimal, but leftover chicken or quickly cooked breasts work just as well.
Ingredients You’ll Need
- Mixed greens – 6 cups. I used a blend of baby spinach, arugula, and baby kale, but any leafy greens will work.
- Shredded chicken – 2 cups. Rotisserie chicken is convenient and flavorful; leftover shredded chicken or cubed, cooked chicken breast will also work.
- Raspberries – 1 cup fresh raspberries for the salad, plus 1/2 cup (fresh or frozen) for the vinaigrette.
- Red onion – 1/2 cup, thinly sliced for a mild savory bite.
- Chopped walnuts – 1/4 cup. Toast briefly in a dry skillet for extra crunch and aroma if desired.
- Salt and cracked black pepper – to taste.
For the Raspberry Vinaigrette
- Raspberries – 1/2 cup, fresh or frozen.
- Olive oil – 1/4 cup.
- Red wine vinegar – 3 tablespoons.
- Balsamic vinegar – 1 tablespoon.
- Honey – 2 tablespoons (or maple syrup for a vegan option).
- Finely chopped shallot – 1 tablespoon.
- Salt – 1/2 teaspoon, plus more to taste.
- Cracked black pepper – to taste.
Easy Raspberry Vinaigrette
The raspberry vinaigrette is vibrant, slightly sweet, and creamy without dairy. Blend the raspberries with red wine vinegar, balsamic vinegar, olive oil, honey (or maple syrup), chopped shallot, salt, and pepper until smooth. Using a blender or food processor produces a silky texture and bright color. You can make the dressing with fresh or frozen raspberries—both work well.
Homemade vinaigrette is economical, fresh-tasting, and easy to adjust: add more honey for sweetness, more vinegar for tang, or a touch of Dijon mustard for extra depth. Store the dressing in a sealed jar in the fridge for up to a week. Bring it to room temperature and shake or whisk before serving to recombine the oil if it separates.
Can this Salad be Prepped in Advance?
Yes. Prepping ingredients ahead makes assembling this salad very quick. Keep components separate to preserve freshness and texture:
- Wash and thoroughly dry mixed greens, then store in a sealed container or salad spinner lined with a paper towel to absorb moisture.
- Store raspberries in a shallow sealed container in the fridge to prevent crushing. Rinse just before serving.
- Thinly slice red onion and store in a small sealed container or bag.
- Shred or cube cooked chicken and refrigerate in a separate container.
- Blend the vinaigrette and keep it in a sealed jar in the refrigerator. Before using, let it sit at room temperature if needed and shake or whisk to recombine.
Make and Serve
To assemble the Raspberry Walnut Chicken Salad, toss mixed greens, shredded chicken, raspberries, sliced red onion, and chopped walnuts in a large bowl. Drizzle with raspberry vinaigrette and toss gently to coat, or serve the dressing on the side to let each diner dress their portion. Finish with a crack of black pepper and, if you like, a sprinkle of crumbled goat cheese or feta for creaminess.
Recipe Card
Raspberry Walnut Chicken Salad
Prep Time: 15 mins | Total Time: 15 mins | Servings: 6
Ingredients
- 6 cups mixed greens
- 2 cups shredded chicken
- 1 cup raspberries (for the salad)
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped walnuts
Vinaigrette
- 1/2 cup raspberries (fresh or frozen)
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon finely chopped shallot
- 1/2 teaspoon salt, plus cracked black pepper to taste
Instructions
- Combine all vinaigrette ingredients in a blender or food processor and process until smooth. Taste and adjust seasoning.
- In a large bowl, combine mixed greens, shredded chicken, raspberries, sliced red onion, and chopped walnuts.
- Drizzle the raspberry vinaigrette over the salad and toss gently to combine, or serve the dressing on the side. Season with additional cracked black pepper if desired.
Nutrition (per serving)
Serving: 1/6 of salad | Calories: 280 kcal | Carbohydrates: 13.4 g | Protein: 14.8 g | Fat: 18.9 g | Saturated Fat: 3.3 g | Sodium: 134.2 mg | Fiber: 3.2 g | Sugar: 8.6 g
Nutrition information is automatically calculated and should be used as an approximation.
Tips & Variations
- Add crumbled feta or goat cheese for tangy richness.
- Substitute raspberries with strawberries or blueberries for a different berry profile.
- Toast the walnuts briefly for deeper flavor and crunch.
- Make it vegan by replacing chicken with roasted chickpeas or marinated tofu and substituting maple syrup for honey.
Other Salads You Might Enjoy
- Strawberry Balsamic Salad
- Healthy Greek Salad
- Chinese Chicken Salad
- Detox Greens Salad
- Fall Salad with Maple Tahini Dressing
I hope you enjoy this Raspberry Walnut Chicken Salad. If you try it, share your version and tag the recipe’s name when posting photos — I love seeing how readers make recipes their own!