Raspberry Chicken Salad Recipe
Almond & Pecan Encrusted Chicken w/Sun Dried Cherries, Strawberries, Feta Cheese & Toasted Almonds. Tossed with a Raspberry Vinaigrette
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Ingredients
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Chicken Preparation
Salad Ingredients
Raspberry Vinaigrette
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C).
- 2
Coat the Chicken
In a shallow bowl, combine flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, then dip into the beaten egg, and finish by coating with sliced almonds and chopped pecans.
- 3
Bake the Chicken
Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the chicken is cooked through and golden brown. Let it cool slightly before slicing.
Salad Assembly
- 4
Prepare the Salad Base
In a large salad bowl, combine the mixed salad greens, sliced strawberries, sun-dried cherries, and crumbled feta cheese.
- 5
Add the Chicken
Once the chicken is sliced, add it on top of the salad mixture. Sprinkle with toasted almonds for added crunch.
Raspberry Vinaigrette
- 6
Mix the Vinaigrette
In a small bowl or jar, whisk together raspberry vinegar, olive oil, honey, salt, and black pepper until well combined.
- 7
Dress the Salad
Drizzle the raspberry vinaigrette over the salad just before serving and toss gently to coat all ingredients.