ingredients

For the chicken and apple salad:

2 cups cooked chicken breast, shredded and/or chopped

½ cup celery, chopped

½ cup carrot, chopped

¼ cup red onion, chopped

½ cup pecans, chopped

½ cup apple, diced

2 Tablespoons Pompeian Robust Extra Virgin Olive Oil

2 Tablespoons fresh lemon juice

1 head butterhead lettuce

Salt, to taste

Pepper, to taste

Feta cheese crumbles, to taste

For the dressing:

1 6-ounce package fresh raspberries

2-3 Tablespoons Pompeian Robust Extra Virgin Olive Oil

2 Tablespoons white wine vinegar

2 Tablespoons honey

preparation

  1. Add the shredded chicken, celery, carrot, red onion, pecans and apple to a large bowl and combine.
  2. Mix in Pompeian Robust Extra Virgin Olive Oil and fresh lemon juice and season with salt and pepper to taste. Toss well to combine.
  3. For the dressing, add the fresh raspberries to a food processor and puree until smooth. Use a fine strainer to press out any additional seeds in the raspberry purée for a smoother consistency. Add the raspberry purée into a small jar along with Pompeian Robust Extra Virgin Olive Oil, white wine vinegar and honey. Cover tightly and shake well.
  4. Separate and wash the leaves of the butterhead lettuce. Dry the lettuce and place on a serving platter.
  5. Scoop the chicken and apple salad into the lettuce cups then top with raspberry vinaigrette and feta cheese crumbles for serving.

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