Go Back

Raspberry Walnut Tropical Chicken Salad


  • 1 pound chicken tenders
  • Salt and pepper to taste
  • 6 cups salad greens
  • 1 mango cutup
  • 3/4 cup fresh raspberries and/or blackberries
  • 1 tablespoon fresh mint finely chopped
  • 1/3 cup Raspberry Walnut Vinaigrette
  • 1/2 cup walnuts toasted and chopped


  1. Preheat oven to 425 degrees F. 

  2. Place chicken in a baking pan; season with salt and pepper and cook about 20 minutes or until chicken is completely cooked through. Cool and cut chicken into bite-size pieces. 

  3. Combine chicken, salad greens, mango, raspberries and mint in a large bowl; toss with 1/3 cup Raspberry Walnut Vinaigrette. 

  4. Sprinkle with toasted walnuts and serve with more Raspberry Walnut Vinaigrette if preferred.

Recipe Notes

Recipe furnished courtesy of Ken’s Foods.