Grilled Chicken Salad with Raspberry Vinaigrette
Delight your taste buds with this vibrant Grilled Chicken Salad with Raspberry Vinaigrette, a perfect combination of smoky, savory, and sweet flavors. Tender, juicy grilled chicken breasts sit atop a bed of crisp mixed greens, refreshing cucumber slices, and a pop of color from fresh raspberries. Creamy feta cheese and crunchy sliced almonds add layers of texture, while a homemade raspberry vinaigrette—made with raspberry preserves, red wine vinegar, and a hint of honey—ties everything together with tangy-sweet perfection. Ready in just 30 minutes, this healthy and versatile salad is ideal for a quick lunch, a light dinner, or a show-stopping centerpiece for gatherings. Whether you're a fan of bold flavors or simply seeking a wholesome recipe, this salad is sure to become a favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 cups mixed salad greens
- 1 cup fresh raspberries
- 1 medium cucumber
- 0.25 medium red onion
- 0.5 cup feta cheese
- 0.25 cup sliced almonds
- 3 tablespoons raspberry preserves
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.25 cup extra-virgin olive oil
- 1 clove garlic
Instructions
Brush the chicken breasts with olive oil and season both sides with salt and black pepper.
Heat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from grill, let rest for 5 minutes, and then slice into thin strips.
While the chicken is grilling, prepare the salad base. Wash and dry the mixed salad greens. Peel the cucumber and slice it into thin rounds. Thinly slice the red onion.
To make the raspberry vinaigrette, combine raspberry preserves, red wine vinegar, Dijon mustard, honey, minced garlic, and a quarter cup of extra-virgin olive oil in a small mixing bowl. Whisk until the mixture is smooth and emulsified.
In a large salad bowl, arrange the mixed greens, cucumber slices, red onion, fresh raspberries, feta cheese, and sliced almonds.
Top the salad with the sliced grilled chicken, arranging it evenly over the greens.
Drizzle the raspberry vinaigrette over the salad just before serving, or serve the dressing on the side.
Toss gently to combine or serve as-is for a visually appealing presentation. Enjoy your fresh and nutritious grilled chicken salad!
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 14.0 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 177 mg | 14% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
