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Seared Chicken Salad with Swerve Raspberry Vinaigrette

8 ounces grilled Chicken

10 ounces fresh baby spinach

1/2 ounce crumbled goat cheese

1/2 pint fresh raspberries

1/8 cup chopped pecans

1 ounce Swerve Raspberry Vinaigrette




Swerve Raspberry Vinaigrette:

  • ¾ cup fresh raspberries (frozen is fine too, just thaw first)
  • ¼ cup water
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 1 shallot, chopped
  • 1 tbsp granulated Swerve Sweetener
  • 1 tbsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp pepperInstructions
  1. Set a fine mesh sieve over a bowl.
  2. Combine raspberries and water in a blender and blend until smooth. Pour mixture into sieve and strain, pressing on solids to release as much juice as possible. Return juice to blender and discard solids.
  3. Add olive oil, red wine vinegar, chopped shallot, Swerve, mustard, salt and pepper and blend until well combined.
  4. Refrigerate until ready to use.
  5. Makes about 1 cup (8 2 tbsp servings)

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