When you want something light, yet substantial and delicious, look no further than this Raspberry Grilled Chicken Salad. With baby spinach and grilled chicken breast, this dish is packed with vitamins, fiber, and protein. But this salad is not only nutritious, it is bursting with flavors. The fresh raspberries and homemade raspberry dressing add tartness, sweetness, and some moisture to help lubricate everything. But that’s not all! This flavor train features savory flavors from sunflower seeds and creamy, salty gorgonzola cheese.
Last but not least, there is candied bacon! Candied bacon? Yes, candied bacon. It is perfectly crunchy and crispy. Yet it is also somewhat sweet. Its smoky-but-sweet flavor hits you with a 1-2 punch that is out of this world. And the best part is, you can candy your very own bacon right in your oven, using only raw bacon and some brown sugar. It’s that easy!
Plus, this salad is naturally gluten-free. Scroll down to see how you can make this delightful dish at home.
Ingredients
- 2 lbs Chicken breast
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 cup Gorgonzola cheese
- 1/4 cup Sunflower seeds, roasted, salted
- 6 oz Raspberries
- 16 oz Baby spinach
Candied Bacon
- 1 lb Bacon, thick cut sliced
- 3/4 cup Dark brown sugar
Raspberry Dressing
- 6 oz Raspberries
- 1/2 cup Extra virgin olive oil
- 1/4 cup Red wine vinegar
- 2 Tbsp Honey
- 1 Tbsp Dijon mustard
- 1/4 tsp Salt
Instructions
The first step making the Raspberry Grilled Chicken Salad is to candy the bacon. Preheat the oven to 375°F. Then lay the bacon slices down on a baking sheet with wire rack. Top the bacon with dark brown sugar. Put the bacon in the oven and bake for 30 minutes. Once the bacon has cooled, cut it into 1/2-inch wide bits.
Next, grill the chicken breasts. Sprinkle the chicken breast cutlets with salt and pepper and grill the chicken for 20 minutes, turning the cutlets over after the first 10 minutes. Alternatively, you can pan cook the chicken breasts. If pan cooking the chicken, cut the chicken breast in half crosswise to make it thinner. Cook the chicken over medium heat on a greased pan for 25 minutes, turning it over once halfway through cooking.
While the candied bacon and chicken are cooking, prepare the raspberry salad dressing. Place 6oz raspberries, extra virgin olive oil, red wine vinegar, honey, dijon mustard, and salt into a blender or a food processor. Blend all the ingredients together until emulsified.
Once the candied bacon, chicken, and the raspberry salad dressing are all ready, it is time to assemble the salad! Lay a bed of baby spinach on a plate. Add grilled chicken, candied bacon, gorgonzola cheese, raspberries, and sunflower seeds. Lastly, top off the salad with the raspberry salad dressing. Enjoy!
If you like this Raspberry Grilled Chicken Salad, you might also like Orange Grilled Chicken Salad, Grilled Chicken Salad with Candied Pecans and Citrus Dressing, or Healthy Greek Grilled Chicken Salad.
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Raspberry Grilled Chicken Salad with Candied Bacon
Ingredients
- 2 lbs Chicken breast
- ½ tsp Salt
- ¼ tsp Pepper
- ½ cup Gorgonzola cheese
- ¼ cup Sunflower seeds roasted, salted
- 6 oz Raspberries
- 16 oz Baby spinach
Candied Bacon
- 1 lb Bacon thick cut sliced
- ¾ cup Dark brown sugar
Raspberry Dressing
- 6 oz Raspberries
- ½ cup Extra virgin olive oil
- ¼ cup Red wine vinegar
- 2 Tbsp Honey
- 1 Tbsp Dijon mustard
- ¼ tsp Salt
Instructions
- Preheat the oven to 375ºF. Lay the bacon slices down on a baking sheet with wire rack. Top the bacon with dark brown sugar. Put the bacon in the oven and bake for 30 minutes. Once the bacon has cooled, cut it into 1/2-inch wide bits.
- Grill the chicken breasts. Sprinkle the chicken breast cutlets with salt and pepper and grill the chicken for 20 minutes, turning the cutlets over after the first 10 minutes. Alternatively, you can pan cook the chicken breasts. If pan cooking, cut the chicken breast in half crosswise to make it thinner. Cook the chicken over medium heat on a greased pan for 25 minutes, turning it over halfway through cooking.
- While the candied bacon and chicken are cooking, prepare the raspberry salad dressing. Place 6 oz raspberries, extra virgin olive oil, red wine vinegar, honey, dijon mustard, and salt into a blender or a food processor. Blend all the ingredients together until emulsified.
- Once the candied bacon, chicken, and the raspberry salad dressing are all ready, assemble the salad! Onto a bed of baby spinach, add grilled chicken, candied bacon, gorgonzola cheese, raspberries, and sunflower seeds. Lastly, top off the salad with the raspberry salad dressing.
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