Easy Raspberry Chipotle Chicken Salad

Use our rotisserie chicken to create a quick week night salad or wrap filling.
Servings 4 people
Prep Time


  • 1/3 cup Bronco Bob’s Roasted Raspberry Chipotle Sauce
  • 2 tablespoons raspberry vinegar
  • 2 tablespoons Vegetable Oil
  • salt and pepper to taste
  • 1 Lunds or Byerly’s Classic Rotisserie Chicken skin and bones removed, shredded
  • 1 (4 ounce) bag field greens
  • 2 shallots sliced thin, separated into rings
  • 1 cup shredded Monterey Jack cheese
  • 1/3 cup sliced almonds toasted, optional
  • freshly ground pepper to taste
  • sea salt to taste


  1. In mixing bowl, whisk together raspberry chipotle sauce, vinegar, oil, salt and pepper.
  2. Divide greens onto 4 serving plates; arrange chicken and shallots over greens. Drizzle raspberry chipotle mixture over; sprinkle each salad with cheese and almonds, if using. Season with freshly ground pepper and sea salt to taste.