raspberry apple chicken salad

raspberry apple chicken salad

Raspberry apple chicken salad announces summer’s arrival. Arrange sweet raspberries, crunchy apples, and a grilled chicken breast atop a plate of fresh greens. I am drawn to this tangy combination of salad ingredients when the local raspberries are ripe. A chicken breast still warm from the grill is the best way to enjoy this seasonal beauty.

raspberry apple chicken salad

Serves: 4
Cooking Time: 45


  • 6 cups greens
  • ¼ cup dried cranberries
  • 1 granny smith apple, thinly sliced
  • 1 cup raspberries
  • ¼ red onion, thinly sliced
  • 2 chicken breasts, grilled and sliced
  • ¼ cup goat cheese, crumbled
  • ½ cup candied walnuts
  • lemon honey dressing:
  • 2 tablespoons lemon juice
  • ¼ cup cider vinegar
  • ½ cup olive oil
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 clove minced garlic
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper



Divide greens onto four plates.


Arrange cranberries, apple slices, raspberries, red onion, and chicken slices on plates.


Prepare the salad dressing by whisking all ingredients together.


Pour lemon honey dressing over arranged salad plates.


Sprinkle goat cheese and walnuts on top.


candied walnuts (make ahead): 2 tablespoons unsalted butter, 2 tablespoons light corn syrup, ½ tablespoon water, ½ teaspoon salt, ½ pound pecans. Preheat oven to 250°. Line baking sheet with foil or parchment paper. In medium saucepan, bring butter, light corn syrup, water and salt to a boil. Remove from heat and stir in pecans until coated. Spread coated walnuts onto lined baking sheet and bake for 45 minutes, stirring every 15 minutes. Cool and store in airtight container.

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