Raspberry Chicken Salad Recipe

Pound and marinate

Pat the chicken breasts dry. If they are uneven in thickness, place each between two pieces of plastic wrap and gently pound to about 3/4-inch thickness for even cooking.

In a shallow bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 minced garlic clove, 1/2 teaspoon Dijon, 3/4 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon smoked paprika. Add the chicken and turn to coat. Let marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours (bring to room temperature 20 minutes before cooking).

Preheat a grill or grill pan to medium-high heat (400–450°F / 200–230°C). Oil the grates or brush the pan lightly with oil. Remove excess marinade from chicken and place on the hot grill.

Grill the chicken 4–6 minutes per side, until nicely charred and internal temperature reaches 165°F (74°C). Avoid moving the chicken excessively to get good grill marks. Total grilling time will be 8–12 minutes depending on thickness.

Transfer chicken to a cutting board and tent loosely with foil. Let rest 5 minutes before slicing thinly across the grain into 1/4-inch slices.

If using frozen raspberries, thaw and drain briefly. In a blender or food processor, combine 3 oz raspberries, 2 tablespoons maple syrup, 2 tablespoons red wine vinegar, 1 tablespoon minced shallot and 1 teaspoon Dijon mustard.

Pulse or blend briefly while streaming in 6 tablespoons extra-virgin olive oil until emulsified and smooth. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If you prefer a smoother dressing, pass through a fine mesh sieve to remove seeds. Adjust sweetness or acidity to taste (add up to 1 teaspoon more maple syrup or 1/2 teaspoon more vinegar).

Refrigerate vinaigrette if not using immediately; bring to room temperature and whisk or shake before serving.

Place 6 cups mixed salad greens in a large bowl or divide among 2–4 serving plates depending on portion size.

Scatter 1 cup dried cherries and 3 oz candied walnuts evenly over the greens. Add 1/2 thinly sliced red onion and 3 oz crumbled bleu cheese.

Arrange the sliced chargrilled chicken over the salad. If using, add 1/2 cup fresh raspberries as garnish.

Drizzle vinaigrette over each salad to taste (about 2–3 tablespoons per serving) or serve vinaigrette on the side. Toss gently at the table or leave assembled and serve immediately so candied nuts stay crisp.

Serve immediately. Leftover vinaigrette keeps refrigerated up to 5 days; leftover chicken keeps covered in fridge up to 3 days.