Grilled Chicken Salad (bowl) Recipe
Iceberg lettuce, Grilled chicken, Sunflower seeds, Apples, Raisins, Homemade Raspberry Vinaigrette dressing. Serves 10 to 12.
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Ingredients
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Salad Base
Raspberry Vinaigrette Dressing
Method
Salad Preparation
- 1
Prepare the Chicken
Grill the chicken breasts over medium heat until fully cooked, about 6-7 minutes per side. Ensure the internal temperature reaches 165°F (75°C). Let them rest for 5 minutes before slicing into strips.
- 2
Prepare the Lettuce
Wash the iceberg lettuce thoroughly under cold water. Remove any damaged outer leaves. Chop the lettuce into bite-sized pieces and place it in a large salad bowl.
- 3
Chop the Apples
Core the apples and chop them into small cubes. You can leave the skin on for added texture and nutrients. Add the chopped apples to the salad bowl.
- 4
Combine Remaining Ingredients
Add the grilled chicken strips, sunflower seeds, and raisins to the salad bowl with the lettuce and apples. Toss gently to combine all ingredients.
Dressing Preparation
- 5
Blend the Dressing
In a blender, combine the fresh raspberries, olive oil, apple cider vinegar, honey, salt, and black pepper. Blend until smooth. Taste and adjust the seasoning as necessary.
- 6
Dress the Salad
Drizzle the raspberry vinaigrette over the salad just before serving. Toss the salad gently to ensure all ingredients are coated with the dressing.
