Best 7 Grilled Chicken And Raspberry Spinach Salad Recipes

CHICKEN AND BABY SPINACH WITH RASPBERRY-BALSAMIC VINAIGRETTE

Steps:

• For the dressing:
• Combine vinaigrette, raspberries, and sugar in a blender. Blend until smooth; set aside.
• For the salad:
• In a large bowl, toss together spinach, onions, raspberries, cucumbers, and half of the vinaigrette.
• Divide mixture among 4 chilled plates. Add chicken strips to mixing bowl and toss with 2 tablespoons dressing. Divide among the plates. Garnish with feta, pecans, and black pepper. Serve.

CHICKEN AND BABY SPINACH WITH RASPBERRY-BALSAMIC VINAIGRETTE

Steps:

• For the dressing:
• Combine vinaigrette, raspberries, and sugar in a blender. Blend until smooth; set aside.
• For the salad:
• In a large bowl, toss together spinach, onions, raspberries, cucumbers, and half of the vinaigrette.
• Divide mixture among 4 chilled plates. Add chicken strips to mixing bowl and toss with 2 tablespoons dressing. Divide among the plates. Garnish with feta, pecans, and black pepper. Serve.

SPINACH SALAD WITH GRILLED CHICKEN, MANGO, AND RASPBERRIES SZWARC

Steps:

• Make dressing:
• In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.)
• In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)
• Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. (Chicken may be made up to this point 1 day ahead and chilled, covered.)
• Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.

SUMMER CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Place the salad greens, chicken, peas, berries and celery in a large bowl. In a small bowl, whisk the oil, vinegar, preserves, salt, onion powder and pepper. Drizzle over salad; toss gently to coat. Top with almonds.

GRILLED CHICKEN SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Mix wine, salt, and cayenne pepper, pour over chicken breasts and marinate at least 2 hours, preferably overnight.
• Drain marinade, and pat dry chicken.
• Grill on outdoor grill or grill pan until done, cut into bite sized slices, keep warm.
• Combine dressing ingredients in a jar with a tight fitting lid. It may be necessary to microwave for a few seconds to get the preserves incorporated.
• Toss spinach with dressing, divide onto 4 plates, top with orange, onion, and avocado, and sliced chicken.

GRILLED CHICKEN AND BABY SPINACH SALAD W/ RASPBERRY VINAIGRETTE

Steps:

• Arrange spinach leaves, chicken, and 3/4 of the raspberries on a large serving platter or divided equally on 4 plates.
• Place vinegar, honey, oil, shallot and 1/4 of the raspberries in a blender; blend one minute or until smooth.
• Drizzle dressing over salad.

BERRY CHICKEN SALAD

Steps:

• Sprinkle chicken with salt and pepper. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°., In a large bowl, combine spinach, berries, cheese and pecans. Cut chicken into slices; add to salad. Drizzle with vinaigrette and toss lightly to coat. Serve immediately.