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Grilled Chicken and Greens Salad with Raspberry Vinaigrette Recipe

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This recipe for Grilled Chicken and Greens Salad with Raspberry Vinaigrette is from The Gile Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Vinaigrette:
1/2 c. walnut oil
3 tbsp. raspberry vinegar
1 tbsp. maple syrup
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Salad:
2 tbsp. extra-virgin olive oil
Juice of 1 lemon
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 boneless chicken breast halves (with or without skin), 6 to 8 ounces each
6 ounces of mixed young salad greens
3/4 c. coarsely chopped pecans
1/2 pint (1 c.) raspberries
Directions:
Directions:
In a small bowl whisk together the vinaigrette ingredients.

Prepare grill for direct cooking over medium heat (350º to 450º F).

In a medium bowl whisk the olive oil, lemon juice, salt, and pepper. Add the chicken breasts and turn them to coat thoroughly. Brush the cooking grates clean. Grill the chicken breasts, skin side down first, over direct medium heat, until the meat is firm to the touch and opaque all the way to the center, 8-12 minutes, turning once or twice. Remove from the grill and let rest for 3-5 minutes. Cut into 1/4 inch thick slices.

Place the salad greens in a large bowl and toss with about three-quarters of the vinaigrette. Divide the greens evenly among individual plates. Arrange the chicken slices over the greens. Garnish each plate with the pecans and the raspberries. Drizzle the remaining vinaigrette over the top. Serve at room temperature.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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