Chicken Salad For An Endless Summer Recipes

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SUMMER CHICKEN SALAD WITH RASPBERRIES



Summer Chicken Salad with Raspberries image

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!

Provided by Kristen Stevens

Categories     Dinner

Time 20m

Number Of Ingredients 18

2 medium chicken breasts
4 tablespoons BBQ sauce
1 tablespoon honey
1 pinch sea salt
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
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

Steps:

  • 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.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 263 kcal, Sugar 20 g, Sodium 317 mg, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 26 g, Fiber 4 g, Protein 16 g, Cholesterol 39 mg, UnsaturatedFat 8 g

CONTEST-WINNING SUMMER CHICKEN SALAD



Contest-Winning Summer Chicken Salad image

I found this recipe many years a go in a church cookbook. It's special enough for a fancy dinner but easy enough to fix for a light lunch. There's a kick to the tangy citrus dressing, which even my picky son enjoys.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 15

4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) chicken broth
6 cups torn mixed salad greens
2 cups halved fresh strawberries
CITRUS DRESSING:
1/2 cup fresh strawberries, hulled
1/3 cup orange juice
2 tablespoons canola oil
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped walnuts, toasted

Steps:

  • Place chicken in a large skillet; add broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 170°. Drain; cover and refrigerate. In a large bowl, combine greens and sliced strawberries; refrigerate., In a blender, combine the hulled strawberries, orange juice, oil, lemon juice and lemon zest, sugar, chili powder, salt and pepper. Cover and process until smooth. Pour into a small saucepan. Bring to a boil. Reduce heat; simmer for 5-6 minutes until slightly thickened. Cool slightly. , Drizzle half of the dressing over greens and berries; toss to coat. Divide among four plates. Cut chicken into 1/8-in. slices; arrange over salads. Drizzle remaining dressing over chicken; sprinkle with nuts.

Nutrition Facts : Calories 202 calories, Fat 13g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 593mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.

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