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Summer Rainbow Salad (with Homemade Raspberry Vinaigrette)

This bright & fresh salad is packed full of spinach, chicken, and fruit making it the perfect summer meal!


For the raspberry vinaigrette:

  • 1 cup raspberries (if frozen, thaw them first)

  • 1/4 cup olive oil

  • 2 Tbsp red wine vinegar

  • 1 Tbsp lemon juice

  • 2 tsp sugar

  • 1/4 tsp salt

  • 1/4 tsp garlic powder

  • dash of pepper, to taste

For the salad:

  • 2 medium chicken breasts, chopped or shredded

  • 4 cups spinach, chopped

  • 2 cups strawberries, sliced

  • 1 (15 oz.) can mandarin oranges, drained

  • 1 avocado, diced

  • 1/4 cup craisins

  • 1/2 cup pecans

  • 1/4 cup Feta cheese


For the vinaigrette:

  1. Add all of the ingredients into a blender or food processor and blend until smooth.

For the salad:

  1. Chop all of your ingredients and toss in a large bowl with half of the vinaigrette. Add more as needed and enjoy!


  • You can easily replace the vinaigrette recipe with a storebought raspberry vinaigrette! I just found that it was cheaper and pretty easy to make it at home.

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.

The raspberry vinaigrette recipe was adapted from Five Heart Home.

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