This dazzling salad is not only bursting with color, it’s loaded with great flavors and extremely healthy ingredients. It starts with a bed of spring mix, topped with berries, beets, chicken and finally crumbled feta cheese and walnuts, if desired. It’s really one of my all time favorite summer salads. It’s dressed with my homemade Skinny Raspberry Ranch Dressing. The skinny for 1 main-course salad, including dressing, 325 calories, 5.5 gram and 8 Weight Watchers POINTS PLUS. Nordstrom’s Café makes a very popular Mixed Berry Chicken Salad. Their salad has 540 calories and 32 grams of fat, not including the dressing!
Prep Time: 15 minutes
1 recipe for Nancy’s Skinny Raspberry Ranch Dressing, recipe follows or see substitution tip for store bought options
1 bag (9oz) Spring Mix lettuce, about 8 cups
1 (12oz) package of grilled chicken breasts, (about 3 cups chopped), see shopping tip below
2 cups fresh strawberries, sliced
1 cup fresh blueberries
1 cup steamed beets, sliced
6 ounces (6 tablespoons) fat-free feta cheese
¼ cup chopped walnuts, optional
1. Prepare Nancy’s Skinny Raspberry Ranch Dressing (recipe below, after Skinny Facts) and refrigerate until ready to use.
2. Line each dinner plate with 2 cups spring mix. Divide and sprinkle each salad with about ¾ cup chicken. Place ½ cup of strawberries over each and ¼ cup of blueberries.
3. Lay ¼ cup of sliced beets around the salad along with a small amount of chopped onions.
4. Top each salad with 1½ tablespoons crumbled feta cheese and 1 tablespoon walnuts, if desired. At this point the salad can be covered and stored in the refrigerator until ready to serve.
5. Before serving, drizzle 2 tablespoons of dressing over each salad.
Makes 4 main course salads
Raspberries are an excellent source of folate, B vitamins, vitamin C and iron. They’re also a terrific source of fiber.
Strawberries are super low in calories, sodium and are loaded with vitamin C and fiber.
Blueberries are loaded with antioxidants and rank among the highest on a per servings basis. They’re an excellent source of vitamins C, K, fiber and manganese.
Walnuts are an excellent source of omega-3 fatty acids. They’re an excellent plant source of protein and are rich in fiber, B vitamins, magnesium, and antioxidants like vitamin E. They do add extra fat and calories to this salad but are super healthy for you!
If you don’t want to make my raspberry ranch dressing, you can use a store-bought dressing. One of my favorites is Ken’s Steak House Lite Raspberry and Walnut Vinaigrette. It’s really good. Wishbone’s Lite Raspberry Vinaigrette is also tasty. In addition, if you’re not a fan of a raspberry dressing, try a dressing such as Girard’s Light Champagne Dressing. It taste delicious on this salad too!
I used a (12 oz) package of Grilled Balsamic Vinegar & Rosemary Chicken sold at Trader Joe’s. It’s really lean and great tasting. They also sell packages of just grilled chicken or use any cooked chicken breast. Be sure to remove the skin.
Trader Joe’s and most large supermarkets sell packages of Steamed and Peeled Baby Beets in the produce section. Take them out of the package, rinse in water, then slice. You’ll use 3 beets for this recipe. If you can’t find them, use a can of peeled and sliced beets. Rinse them before adding to the salad. This will cut down the sodium and the juices won’t run in the salad.
Weight Watchers (old points) 6
Weight Watchers POINTS PLUS 8
|SKINNY FACTS: for 1 salad including Nancy’s Skinny Raspberry Ranch dressing (not including walnuts)
325 calories, 5.5g fat, 49g protein, 24g carbs, 5g fiber, 672mg sodium, 14g sugar
|FAT FACTS: for a Nordstrom’s Café Mixed Berry Chicken Salad (not including dressing)
540 calories, 32g fat, 44g protein, 21g carbs, 5g fiber, 1160mg sodium
Nancy’s Skinny Raspberry Ranch Dressing
Raspberry puree adds a fruity flavor, a slight seedy crunch and an attractive rosy color to this wonderful, sweet and tart ranch dressing.
Prep Time: 5 minutes
½ cup raspberries, fresh or frozen
2 tablespoons raspberry vinegar
1 tablespoon plus 1 teaspoon sugar
1. Wash and drain berries, if fresh, or thaw if frozen.
2. In a small bowl add the raspberries and smash with a fork until pureed. Whisk together raspberries, Nancy’s Skinny Ranch Dressing, vinegar and sugar
3. This dressing will keep for up to 5 days in an airtight container in the fridge. You’ll only use ½ cup for this salad so you’ll have ½ cup leftover. This dressing will taste great on a simple green salad, spinach salad or as a dip for veggies.
Makes 1 cup
Skinny Facts: for 2 tablespoons
36 calories, 2g fat, 5g protein, 5g carbs, 1g fiber, 77mg sodium, 3g sugar