Chicken Raspberry Salad with Raspberry Vinaigrette

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At the beginning of summer, I compiled all my summer produce recipes and categorized them by produce item for you in a Summer Produce Recipe Round-Up. And that is when I realized just how much I’ve been neglecting the lovely little raspberry on this blog. Oops!

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Since raspberry season has rolled back around, I think it’s time to correct that. And thus, for the remainder of this week, I will be bringing you raspberry recipes. Starting with this scrumptious dinner salad.

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I tend to associate raspberries either with sweets, or with just snacking. But let us not forget how tart they can be, which makes them perfect for savory summer meals. Here in this salad they are featured twice: pureed as part of the salad dressing, and then left whole and tossed in as a component of the salad itself.

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I *really* loved this one. Even though my northeastern US summer hasn’t been all that hot, taken as a whole, I’ve been obsessing over light dinner salad fare the past couple months. I just haven’t wanted to turn on the stove much, I guess. This one was perfect. Enjoy!

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{One Year Ago: Banana Pudding}
{Two Years Ago: Homemade Ranch Dressing}

Source: adapted from Weeknights with Giada by Giada de Laurentiis

Ingredients:
2 whole chicken breasts, butterflied open
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil, plus more for cooking the chicken
1 pint of fresh raspberries, divided
2 tbs fresh lemon juice
1 tbs honey
1 large head of butter or Boston lettuce, cored and torn into pieces
4 oz. baby spinach or baby arugula
¼ cup shelled pepitas, toasted and cooled

Directions:
Season the chicken with salt and pepper. Preheat a grill pan, outdoor grill, or sauté pan to medium-high heat. Brush or drizzle your cooking surface with oil, then cook the chicken until nicely browned and just cooked through, about 8-10 minutes total, flipping once halfway through. Remove the chicken to a cutting board and let rest for 5 minutes while you make the dressing.
For the dressing, add ½ cup of the raspberries to a blender, along with the ¼ cup olive oil, lemon juice, honey, and salt and pepper to taste. Puree until very smooth. Taste for seasoning and adjust as needed.
Slice the chicken thinly. Now assemble the salad. In a large bowl add the lettuce, spinach or arugula, plus the remaining raspberries. Lay the chicken on top, then drizzle dressing over all. Add the pepitas as garnish. Toss the salad to coat it with dressing, adding more as needed. Serve immediately.

One response to “Chicken Raspberry Salad with Raspberry Vinaigrette

  1. Pingback: Nectarine Raspberry Dutch Baby | The Texan New Yorker

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