Raspberry Chicken Salad Recipe
chicken salad, almond, pecan, apple, gorgonzola, mixed greens, raspberry vinaigrette 570 cal
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Ingredients
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Raspberry Vinaigrette
Salad
Method
Raspberry Vinaigrette
- 1
Combine the base
Put 0.75 cups fresh raspberries, 3 tbs red wine vinegar, 2 tbs honey, 1 tsp Dijon mustard, and 1 small finely chopped shallot into a blender or a bowl if using an immersion blender.
- 2
Blend and strain (optional)
Blend until smooth (15–30 seconds). If you prefer a seed-free vinaigrette, pass the puree through a fine-mesh sieve into a bowl, pressing with a spoon to extract as much liquid as possible; discard seeds.
- 3
Emulsify
While whisking continuously, slowly stream in 80 ml extra-virgin olive oil until the dressing is glossy and emulsified (about 30–45 seconds). Alternatively, blend again on low while pouring the oil in slowly.
- 4
Season
Stir in 0.5 tsp salt and 0.25 tsp black pepper, taste and adjust sweetness or acidity with a little more honey or vinegar if needed. Set aside in the refrigerator while you prepare the salad; the dressing will thicken slightly as it chills.
Salad
- 5
Toast the nuts
Heat a dry skillet over medium heat. Add 0.25 cup sliced almonds and 0.25 cup chopped pecans and toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Transfer to a small bowl to cool (they will crisp as they cool).
- 6
Cook the chicken
Pat 500 g chicken breasts dry and season both sides with 1 tsp salt and 0.5 tsp black pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Add chicken and sear until golden, about 5–7 minutes per side, or cook until an instant-read thermometer reads 74°C (165°F). If breasts are thick, reduce heat to medium and cover for the last few minutes so they cook through without burning. Remove from pan and let rest 5 minutes.
- 7
Shred or slice the chicken
After resting, use two forks to shred the chicken into bite-sized pieces or slice thinly against the grain—aim for about 3 cups shredded chicken total. Keep warm or allow to cool slightly if serving chilled.
- 8
Prepare the produce
Core and thinly slice 1 medium apple (leave the peel on for color and texture). Rinse and spin-dry 6 cups mixed greens and measure out 0.5 cup fresh raspberries for garnish.
- 9
Dress the greens
Place the mixed greens in a large bowl. Add about half of the prepared raspberry vinaigrette (approximately 0.25–0.33 cups) and toss gently to coat. Reserve the remaining vinaigrette for finishing so the salad doesn't become soggy.
- 10
- 11
Finish and serve
Drizzle a little of the reserved vinaigrette over each plated salad (use the remaining ~0.25 cups as desired). Finish with freshly ground black pepper to taste and, if desired, a light pinch of additional salt. Serve immediately.
