Summer Chicken Salad Recipe
User Reviews
5.0
177 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
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Servings
4 servings
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Calories
263 kcal
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Course
Dinner
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Cuisine
North American
Summer Chicken Salad Recipe
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This summer chicken salad with raspberries celebrates the best of the season. It's juicy BBQ chicken served on a bed of spinach with fresh herbs and creamy goat cheese then drizzled with a tangy-sweet raspberry dressing. It's simple to make (without turning on the oven), and it's ready in just 20 minutes!
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Ingredients
The Chicken
- 2 medium chicken breasts
- 4 tablespoons BBQ sauce divided. Try our homemade BBQ sauce!
- 1 tablespoon honey
- 1 pinch sea salt
The Salad
- 4 cups spinach leaves
- ½ cup raspberries
- ½ cup sliced radishes
- ¼ cup mint leaves lightly packed
- ¼ cup basil leaves lightly packed
- 2 tablespoons slivered almonds
- 2 tablespoons goat cheese
- 2 handfuls cherry tomatoes
The Raspberry Basil Vinaigrette
- 1 cup fresh or frozen and thawed raspberries
- 4 large basil leaves
- 3 tablespoons honey
- 3 tablespoon olive oil
- 2 tablespoons cold water
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your BBQ to medium-high. Mix the BBQ sauce, honey, and salt in a medium-sized bowl then add the chicken breasts and coat them in the marinade. Let them marinate while you chop the veggies and prepare the dressing.
- Put the salad dressing ingredients in a blender and blend on high until smooth. If needed, add more water, 1 tablespoon at a time, until the dressing is pourable.
- Pile all of the salad ingredients into a large salad bowl.
- When your grill is hot, put on the chicken breasts. Let them cook for 6 minutes then baste them with some of the marinade and flip them over to cook for another 6-8 minutes on the other side, or until they are no longer pink inside and reach an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the grill and let it rest for 5 minutes. Drizzle half of the raspberry vinaigrette over the salad then top with the chicken. Optional: slice the chicken breasts into strips before adding them to the salad.
Notes
- You'll have twice as much dressing as you'll need for this salad as it's really hard to blend a smaller quantity with a regular-sized blender. The leftovers will keep well in your fridge for up to a week so you'll have plenty of chances to use it.
Nutrition Information
Show Details
Serving
1 serving = ¼ of the recipe
Calories
263kcal
(13%)
Carbohydrates
26g
(9%)
Protein
16g
(32%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
39mg
(13%)
Sodium
317mg
(13%)
Potassium
645mg
(18%)
Fiber
4g
(16%)
Sugar
20g
(40%)
Vitamin A
3344IU
(67%)
Vitamin C
29mg
(32%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 263kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 16g | 32% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 317mg | 13% |
| Potassium | 645mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 3344IU | 67% |
| Vitamin C | 29mg | 32% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
177 reviews
Excellent
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