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Berry and Mint Chicken Salad

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1 cup raspberry yogurt
1 cup mayonnaise
1/4 cup lemon juice
3 tablespoons honey
1/2 cup raspberries
3 tablespoons chopped fresh mint leaves
1 (16 ounce) box bowtie pasta
1 pound asparagus, cut into 2" lengths
4 cups cubed cooked chicken breast
3 cups halved strawberries
1 cup raspberries

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Berry and Mint Chicken Salad

  • Serves 8
  • Easy

About This Recipe

There’s nothing like a chicken salad in the spring and summer. There are so many different combinations of this type of salad. My favorites include the fruits of spring and summer.

Strawberries and raspberries are the perfect additions to this gorgeous salad. I add some fresh asparagus as well for color, flavor, and texture. The dressing is made of more raspberries, pureed with mayonnaise and raspberry yogurt along with some fresh mint. You could use strawberry yogurt in place of the raspberry yogurt if you’d like.

This salad is gorgeous, colorful, fragrant, and healthy. You’ll make it often this spring and summer!



In a blender or food processor, combine the raspberry yogurt, mayonnaise, lemon juice, honey, and 1/2 cup raspberries. Blend or process until smooth. Stir in the chopped mint and place in a large bowl.


Cook the pasta according to the package directions until al dente. Add the asparagus during the last two minutes or cooking time. Drain the pasta and asparagus and add to the bowl with the dressing. Stir gently to coat.


Stir in the chicken and the strawberries. Top with the raspberries but do not stir.


Cover and chill the salad for 2 to 3 hours before serving. Gently stir in the raspberries before you serve this beautiful salad.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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