Raspberry Grilled Chicken Salad with Candied Bacon
Grilled chicken salad loaded with raspberries, candied bacon, gorgonzola cheese, sunflower seeds, and raspberry dressing.
Servings: 4
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.