5.0 from 177 votes
Summer Chicken Salad Recipe
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 263 kcal
Course:
Dinner
Cuisine:
North American
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.
Cup of Yum
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
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
% 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.