Raspberry Chicken Recipe
chicken salad, almond, pecan, apple, gorgonzola, mixed greens, raspberry vinaigrette 680 cal
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Ingredients
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Chicken
Salad
Raspberry Vinaigrette
Method
Chicken
- 1
Prepare chicken
Pat the chicken breast dry with paper towel. If uneven in thickness, lightly pound to an even thickness (about 1 inch) so it cooks evenly.
- 2
Season
Rub the chicken with 1 tbs extra-virgin olive oil, then season both sides with 1 tsp salt and 1/2 tsp black pepper.
- 3
Cook
Heat a skillet over medium-high heat until hot. Add the chicken and cook 4–6 minutes per side (depending on thickness) until the internal temperature reaches 74°C (165°F) and the exterior is golden-brown. Reduce heat slightly if the exterior browns too quickly.
- 4
Rest and slice
Transfer chicken to a cutting board and let rest 5 minutes. Slice thinly against the grain into 1/4-inch slices and set aside.
Salad
- 5
Toast nuts
Place a dry skillet over medium heat. Add the slivered almonds and chopped pecans and toast, stirring frequently, until fragrant and lightly browned, about 2–3 minutes. Remove from heat and transfer to a small bowl to cool.
- 6
Prepare apple
Thinly slice the 1/2 apple and immediately toss the slices with 1 tsp fresh lemon juice to prevent browning.
- 7
Assemble greens
In a large bowl combine 4 cups mixed greens, the lemon-tossed apple slices, toasted almonds, toasted pecans, and 1/4 cup crumbled gorgonzola.
- 8
Add chicken and finish
Top the assembled salad with the sliced rested chicken. Drizzle the prepared raspberry vinaigrette over the salad (start with about 2 tbs, add more to taste) and gently toss to combine. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.
Raspberry Vinaigrette
- 9
Combine base
In a small bowl or jar, mash 1/4 cup fresh or thawed raspberries with the back of a spoon or use a fork/blender to break them down. Add 1 tbs raspberry vinegar, 1 tbs honey and 1/2 tsp Dijon mustard. Whisk to combine.
- 10
- 11
Season and strain (optional)
Season with 1/4 tsp salt and 1/8 tsp black pepper. If you prefer a smooth vinaigrette, press the dressing through a fine-mesh sieve to remove seeds and solids; otherwise use as-is.
