Raspberry Crunch Chicken Salad
This raspberry crunch chicken salad combines crisp, golden chicken with fresh greens, crunchy nuts, and a bright raspberry vinaigrette. It feels like something you’d order at a restaurant, but it’s simple enough to make at home for a satisfying, balanced meal.
Ingredients
Chicken
- 1 lb chicken tenders, raw (not breaded)
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup whole wheat panko breadcrumbs
- 2 tbsp walnuts, finely chopped
- 1/2 tsp paprika
- 1/2 tsp pepper
Salad
- 5 oz spinach
- 1 1/2 cup cherry tomatoes, halved
- 1 cucumber, chopped
- 1/3 cup pecans
Raspberry Vinaigrette
- 4 tbsp olive oil
- 1/2 cup raspberries
- 2 tbsp red wine vinegar
- 2 tbsp water
- 2 tsp honey
- 2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Toss the chicken with olive oil, garlic powder, salt, and black pepper.
- In a shallow bowl or plate, mix the breading ingredients. Press each chicken tender into the mixture, coating both sides.
- Preheat the oven to 425°F. Place the chicken tenders on a parchment-lined baking sheet. Bake for 15–18 minutes, flipping once, until golden and cooked through.
- Let rest for a few minutes, then slice.
- Add all dressing ingredients to a bowl and blend with an immersion blender until smooth.
- In a large bowl, combine the spinach, cherry tomatoes, and cucumber.
- Divide the salad base among plates. Top with the sliced chicken and pecans.
- Drizzle with the vinaigrette and toss lightly, or serve with dressing on the side.
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Published: Apr 25, 2026