Raspberry Chicken Salad - Kraft Recipes Top
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Raspberry Chicken Salad

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  • Chop chicken or turkey into small sized pieces. Leftover roasted or grilled white meat works best. Add poultry seasoning, salt & pepper and mix well. Add finely chopped celery, onion, chives, jellied cranberry and mix loosely.
  • Add enough (well shaken) Kraft's Light Done Right Raspberry Vinaigrette to coat well (around 1 cup to start), mix well, add more vinaigrette if desired. You want a moist mixture. (Any extra liquid can be tossed into your salad.) Chill in covered bowl at least one hour and mix again before serving.
  • Prepare each salad plate with a bed of mixed greens of your choice. Layer on rings of red onion slices and add 1/8 cup large chunks of chopped celery. Top bed of greens with 1 cup chicken/turkey mixture. Top with chopped walnuts and a few fresh raspberries. Serve immediately.

Special Equipment Needed


Gourmet Sandwich: Chicken/Turkey Mixture is excellent served on a sliced croissant with leaf lettuce, alfalfa sprouts and thin deli sliced swiss cheese. Thanksgiving: New twist to leftovers! Sandwich on homemade bread with fresh lettuce. For an Appetizer: Spoon onto premade bread squares or your choice of bite size cracker.

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