Chicken, Bibb, and Arugula Salad with Raspberry Vinaigrette

Chicken, Bibb, and Arugula Salad with Raspberry Vinaigrette Photo: Amy Neunsinger


  • 1/2 cup unsweetened frozen raspberries, thawed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large head butter or Bibb lettuce, torn
  • 4 packed cups (4 ounces) arugula
  • 1/4 cup shelled pumpkin seeds, toasted
  • 2 rotisserie chicken breasts, thinly sliced (about 2 cups)


1. Purée raspberries, olive oil, lemon juice, honey, salt, and pepper in blender.

2. In a large salad bowl, toss lettuce, arugula, and pumpkin seeds with vinaigrette. Arrange chicken on top.

  • Prep Time:

  • Rotisserie chicken breasts offer a jump-start to this weeknight dinner of Chicken, Bibb, and Arugula Salad with Raspberry Vinaigrette. Raspberries and honey sweeten the vinaigrette, and pumpkin seeds provide extra crunch.
  • Yield: Makes 6 servings (serving size: about 1 1/2 cups salad)

Nutritional Information

Calories per serving: 229
Fat per serving: 13.9g
Saturated fat per serving: 2.3g
Monounsaturated fat per serving: 8.2g
Polyunsaturated fat per serving: 2.6g
Protein per serving: 20g
Carbohydrate per serving: 7g
Fiber per serving: 1g
Cholesterol per serving: 48mg
Iron per serving: 0.0mg
Sodium per serving: 210mg
Calcium per serving: 0.0mg

Good to Know

Making your own raspberry vinaigrette isn’t as tough as you’d think, we promise!

This Recipe Is

Giada De Laurentiis Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner. Copyright 2012 by Giada De Laurentiis. Published by Clarkson Potter/Publishers, a division of Random House, Inc.