This refreshing Raspberry Chicken Salad is a perfect blend of savory and sweet flavors, making it an excellent choice for a light lunch or dinner. Grilled chicken breast, fresh raspberries, and mixed greens are topped with tangy goat cheese and crunchy almonds, then drizzled with a homemade raspberry vinaigrette. The combination of juicy fruit and savory chicken provides a delightful contrast in every bite, while the vinaigrette ties it all together with its perfect balance of sweetness and acidity.
Ingredients:
- 2 boneless, skinless chicken breasts
- 4 cups mixed greens (spinach, arugula, or spring mix)
- 1 cup fresh raspberries
- 1/2 cup crumbled goat cheese
- 1/4 cup sliced almonds, toasted
- 1/4 red onion, thinly sliced
- Salt and pepper to taste
- Olive oil for grilling
For the Raspberry Vinaigrette:
- 1/2 cup fresh raspberries
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat a grill or skillet over medium heat and lightly coat with olive oil. Grill the chicken for 6-7 minutes on each side, or until fully cooked. Remove from heat and let it rest for a few minutes before slicing.
- Make the Raspberry Vinaigrette: In a small bowl, mash the raspberries with a fork. Add olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper. Whisk until smooth and well combined. Adjust seasoning if needed.
- Assemble the Salad: In a large bowl, toss the mixed greens with half of the raspberry vinaigrette. Divide the greens among serving plates. Top each salad with sliced grilled chicken, raspberries, red onion, crumbled goat cheese, and toasted almonds.
- Serve: Drizzle the remaining vinaigrette over the salads and serve immediately. Enjoy!
