Summer Chicken Salad Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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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
Description
Summer Chicken Salad Recipe brings together grilled chicken breasts marinated in a honey-infused BBQ sauce and a mix of leafy greens, fresh raspberries, and crunchy radishes. The salad features a combination of fresh mint and basil leaves alongside slivered almonds and goat cheese, adding complexity and depth to the dish. A homemade raspberry basil vinaigrette made by blending fresh raspberries, basil leaves, honey, olive oil, and apple cider vinegar ties the flavors together with a bright and tangy finish.
The chicken is grilled until fully cooked and rested, enhancing its juiciness and allowing flavors from the marinade to develop. Tossed with the vibrant salad ingredients and drizzled with the raspberry vinaigrette, the salad offers a harmony of sweet, savory, and herbal notes with varied textures, making it great for warm weather meals or light dinners.
Leftover dressing keeps well refrigerated for up to a week, offering a versatile option to dress other salads or dishes. This recipe emphasizes balancing fresh ingredients and careful grilling for a satisfying, layered salad experience without excess complexity.
Ingredients
The Chicken
- 2 medium chicken breast
- 4 tablespoons BBQ sauce divided. Try our homemade BBQ sauce!
- 1 tablespoon honey
- 1 pinch salt sea salt
The Salad
- 4 cups spinach leaves
- ½ cup raspberry
- ½ cup radish sliced
- ¼ cup mint lightly packed, leaves
- ¼ cup basil lightly packed, leaves
- 2 tablespoons almonds slivered
- 2 tablespoons goat cheese
- 2 handfuls cherry tomato
The Raspberry Basil Vinaigrette
- 1 cup raspberry fresh or frozen and thawed
- 4 large basil leaves
- 3 tablespoons honey
- 3 tablespoon olive oil
- 2 tablespoons water cold
- 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
- The raspberry basil vinaigrette is made in a quantity larger than needed but stores well in the fridge for up to one week.
- Marinate the chicken breasts thoroughly before grilling to enhance flavor.
- Allow the grilled chicken to rest before slicing to retain juiciness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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