Raspberry Walnut Chicken Salad made with fresh mixed greens, ripe raspberries, shredded chicken, chopped walnuts and thinly sliced red onion, all tossed in a creamy, homemade raspberry vinaigrette.
This Raspberry Walnut Chicken Salad is a go-to when I want something bright, satisfying and easy to prepare. The combination of sweet-tart raspberries, peppery mixed greens, tender shredded chicken and crunchy walnuts is balanced by a silky, fruity raspberry vinaigrette. It’s quick to assemble, full of color and texture, and makes a great lunch, light dinner or side salad for entertaining.
The salad is highly adaptable. Add crumbled goat cheese or feta for a tangy finish, swap raspberries for sliced strawberries or blueberries, or include avocado slices for extra creaminess. Dried cranberries or apple slices work well too. If you prefer a different nut, pecans or sliced almonds are excellent alternatives to walnuts. Using rotisserie chicken makes this especially fast while keeping protein levels robust.
Ingredients You’ll Need
- Mixed greens – I use a blend of arugula, baby kale and baby spinach for flavor and texture, but any leafy lettuce will work.
- Chicken – Shredded rotisserie chicken is my preferred shortcut for convenience and flavor. You can also use baked or grilled chicken breasts, shredded leftover chicken, or canned chicken in a pinch.
- Raspberries – Fresh or frozen raspberries add bright flavor and a dose of vitamin C and antioxidants. Strawberries, blueberries or chopped apples or pears can be swapped in if you prefer.
- Red onion – Thinly sliced for a light savory bite.
- Walnuts – Chopped walnuts add crunch and healthy fats; pecans, almonds or cashews are nice alternatives.
- Raspberry vinaigrette – A simple dressing made from raspberries, red wine vinegar, a touch of balsamic, olive oil, honey or maple syrup, shallot, salt and pepper.
Easy Raspberry Vinaigrette
The raspberry vinaigrette is the star that ties this salad together. It’s smooth, slightly sweet and bright with vinegar notes. To make the dressing, combine raspberries (fresh or frozen), red wine vinegar, a splash of balsamic, olive oil, honey or maple syrup, finely chopped shallot, and salt and cracked black pepper. Blend or process until smooth, then chill briefly so flavors meld.
Making the dressing at home is fast and far more flavorful than bottled dressings. If the oil separates in the fridge, let the vinaigrette warm to room temperature for about 10 minutes and shake or whisk it to recombine before serving. The dressing will keep in a sealed container for up to a week.
Can this Salad be Prepped in Advance?
Yes — this salad is ideal for meal prep. To keep everything fresh and crisp, store components separately and assemble when ready to serve:
- Wash and dry the mixed greens and store them in a sealed container with a paper towel to absorb moisture.
- Keep raspberries in a shallow sealed container and slice the red onion and store it separately.
- Shred cooked chicken and refrigerate in its own container.
- Blend the raspberry vinaigrette and store it in a sealed jar or bottle in the refrigerator. Let it sit at room temperature for about 10 minutes and shake well before using.
When you’re ready to serve, toss the greens, chicken, raspberries, onion and walnuts together. Dress the salad lightly and finish with cracked black pepper. You can also dress individual portions to keep leftovers fresher longer.
Raspberry Walnut Chicken Salad Recipe
Raspberry Walnut Chicken Salad
Bright, crunchy and satisfying: mixed greens with shredded chicken, fresh raspberries, thinly sliced red onion and chopped walnuts, finished with a creamy raspberry vinaigrette.
Prep Time: 15 mins | Total Time: 15 mins | Servings: 6
For the Salad
- 6 cups mixed greens (arugula, baby spinach and baby kale suggested)
- 2 cups shredded chicken (rotisserie or cooked chicken)
- 1 cup raspberries (fresh or thawed from frozen)
- 1/2 cup red onion, thinly sliced
- 1/4 cup chopped walnuts
For the Raspberry 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
- Cracked black pepper, to taste
Instructions
- Prepare the vinaigrette: place the raspberries, olive oil, red wine vinegar, balsamic vinegar, honey (or maple syrup), chopped shallot, salt and black pepper in a blender or food processor. Blend until smooth and well combined. Taste and adjust seasoning as needed.
- Assemble the salad: in a large bowl, combine mixed greens, shredded chicken, raspberries, sliced red onion and chopped walnuts.
- Dress and serve: drizzle the raspberry vinaigrette over the salad and toss gently to coat. Alternatively, serve the dressing on the side and drizzle over individual plates. Finish with extra cracked black pepper if desired.
Nutrition
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 an estimate and should be used as a general guideline.
Serving Tips and Variations
Serve this Raspberry Walnut Chicken Salad with crusty bread or a light grain like quinoa for a more substantial meal. For a vegetarian version, omit the chicken and add roasted sweet potato, chickpeas or marinated tofu. Try toasted walnuts or pecans for deeper nuttiness, and add a sprinkle of fresh herbs such as basil or mint to brighten the flavor even more.
More Salad Ideas
- Strawberry Balsamic Salad
- Healthy Greek Salad
- Chinese Chicken Salad
- Detox Salad
- Fall Salad with Maple Tahini Dressing
If you make this Raspberry Walnut Chicken Salad, I hope you enjoy it — the blend of fruity vinaigrette, tender chicken and crunchy walnuts is consistently a crowd-pleaser. Feel free to adapt the ingredients to suit your taste and share your favorite variations.