Missed posting yesterday. Normally I use Sundays as a lovely opportunity to schedule a sweet recipe for you fine folks, but last week was kind of rough. And then Sunday I woke up with a cold – with a full day of church meetings, teaching sharing time to our 160+ primary children, and trying out a new baked spinach tortellini recipe for dinner. Needless to say, after a heroic dose of Dayquil to get through the afternoon, by the time everything was finished, all I wanted to do was crash on the couch.
And that’s exactly what I did.
I promise the desserts on are their way this week. With this beautiful Monday morning screaming Springtime and new beginnings through my window, I thought I might share something on the more healthy side of life today. After all, Mondays are probably my most dessert-free day of the week anyways (maybe hungover from the usual Sunday sugar overdose).
This salad is very simple to throw together. With springtime at our door, and summertime on our wishlist, busting out the grill is something not too far away. This salad is such a fun way to serve up those grilled chicken breasts (or even the leftovers from a grilled up dinner the night before). The recipe is inspired by a fancy schmancy restaurant in downtown Salt Lake City called The Roof.
It’s expensive, but always worth the pretty penny.
If you’re in Utah, like me, you may be thinking: what on Earth possessed you to buy raspberries this time of year!??! Yes, they were pricey because they really aren’t anywhere near their season. But gosh DANG IT, I was going to have raspberries on my salad. The leftover raspberries went right into a smoothie the next day.
What I love most about this salad is the complete balance of textures. The rapsberries were soft and tart, the chicken was moist and lovingly bore that perfect charred/grilled flavor, the apples and red onions were delightfully crisp, the feta had the perfect bite, and the walnuts were candied just enough to get that perfect crunch and sweetness. Doused in a bit of homemade vinaigrette using pureed fresh raspberries?
Holy moly, folks.
Fresh Raspberry Chicken Salad
with Raspberry Vinaigrette
makes 4 servings
4 handfuls of salad greens, washed and dried
1 C fresh raspberries
1 C sliced fuji apples
1/8 C finely sliced red onion
1/2 C crumbled feta cheese
1 C candied walnuts*
1 C grilled chicken breast, sliced
1 C fresh raspberries
1/4 C apple cider vinegar
2 t white sugar
1 T dijon mustard
1/4 C EVOO
1. Prepare the vinaigrette by pureeing all the ingredients (except for the EVOO) in a food processor. When completely smooth, slowly add in oil. Pour dressing in the bottom of of a medium chilled bowl. Add salad greens and toss to coat. Divide dressed greens between four salad bowls.
2. Top with raspberries, apples, red onion, walnuts, chicken breast and feta cheese.
*to make candied walnuts: slowly heat walnuts with 1/2 C white sugar over medium heat. Stir until sugar melts and coats walnuts. Immediately remove from heat and cool on a plate. Crumble when cool.
-If preparing this salad in advance, toss the apples slices in a bit of lemon to keep them from browning before tossing them on the salad. Or just slice them up and place on the salad seconds before serving.
-Fresh raspberries are best, frozen will be too mushy for the salad.
-This recipe is an awesome way to use of leftover grilled chicken.
recipe inspired by: “Recipes from The Roof” – “Raspberry Chicken Salad”
Have a love affair with those salad greens? I made a roundup of 20 of our favorite salads – see them here.