I’ve always been the outdoorsy, active type. When we moved back to the Midwest in 2017, the home we purchased did not come with enough yard for me to garden as much as I would like. So, I found a volunteer opportunity where I can spend time out and about in nature. The woodlands I was working in last week were full of wild raspberry bushes with ripening fruit on them. The timing was perfect! I had previously scheduled this salad starring raspberries to be the post for today.
This is definitely a main course salad. The grilled chicken, honeyed walnuts, and blue cheese provide plenty of protein. Two types of lettuce are the green base. Fresh raspberries are a main component of the dressing as well as being a sweet addition to the salad. And there’s grilled onions in there, too, which add a savory-sweet bite to the dish.
Raspberry Chicken Salad with Honeyed Walnuts & Blue Cheese
Raspberry Chicken Salad with Honeyed Walnuts & Blue Cheese (adapted from food52.com) Total Time Required: 1-1/2 hours, Prep Time: 25 minutes, Marinate Time: 45 minutes, Cook Time: 15 – 20 minutes, Makes: 4 dinner salads
Ingredients:
For the dressing:
- 1 cup fresh raspberries
- 1 teaspoon Dijon mustard
- 1/4 cup white wine vinegar
- 1/2 cup honey
- 1 cup olive oil
- 1/4 teaspoon salt
For the salad:
- 1 cup whole walnuts
- 2 tablespoons honey
- 2 tablespoons granulated sugar
- 1-1/2 pounds boneless, skinless chicken breasts
- 1 head Boston lettuce, leaves torn
- 1 head romaine lettuce, leaves torn
- 1 small red onion, 1/4″ thick slices
- 1 cup crumbled blue cheese
- 1 cup fresh raspberries
Directions:
For the dressing: To the cup of an immersion blender, add the cup of raspberries, mustard, vinegar, honey, and salt. Blend it all together. Slowly stream in the oil. Refrigerate the dressing until ready to serve.
Make the dressing.
Place the chicken in a zip top plastic bag. Marinate the chicken in about 1/3 – 1/2 cup of the dressing for at least 45 minutes.
Marinate the chicken in some of the dressing.
For the salad: Toss the walnuts with the sugar and honey until well coated.
Mix the walnuts with the sugar and honey.
Place the coated walnuts on a parchment lined baking sheet and roast them at 350º F for 12 – 14 minutes, turning the walnuts about half way through the cooking time. Remove them from the oven, and allow them to cool. When cooled, break apart any clumps.
Roast the coated nuts.
Preheat the grill to medium heat, about 375º F. On a grill or grill pan, grill the chicken until it reaches an internal temperature of 165º F, about 15 – 20 minutes.
Grill the marinated chicken . . .
. . . to an internal temperature of 165º F, turning once.
When the chicken in cool enough to handle, slice it into 1/4 inch slices.
Slice the chicken.
Place the onions rings on the grill for 5 – 7 minutes, turning once, until the onions have grill marks, and are softened and translucent.
Grill the onion for 5-7 minutes, turning once.
Toss the two lettuces together and spread them on a large platter. Scatter the grilled onion over the lettuces. Arrange the chicken, walnuts, whole raspberries, and cheese over it all.
Arrange the chicken, onion, raspberries, walnuts, and cheese over the lettuce to serve.
Serve the salad with the raspberry dressing.
This is an awesome main dish salad!
Raspberry season is delicious! ~Linda
Raspberry Chicken Salad with Honeyed Walnuts & Blue Cheese (adapted from food52.com) Total Time Required: 1-1/2 hours, Prep Time: 1/2 hour, Marinate Time: 45 minutes, Cool Time: 15 minutes, Makes: 4 dinner salads
Ingredients:
For the dressing:
- 1 cup fresh raspberries
- 1 teaspoon Dijon mustard
- 1/4 cup white wine vinegar
- 1/2 cup honey
- 1 cup olive oil
- 1/4 teaspoon salt
For the salad:
- 1 cup whole walnuts
- 2 tablespoons honey
- 2 tablespoons granulated sugar
- 1-1/2 pounds boneless, skinless chicken breasts
- 1 head Boston lettuce, leaves torn
- 1 head romaine lettuce, leaves torn
- 1 small red onion, 1/4″ thick slices
- 1 cup crumbled blue cheese
- 1 cup fresh raspberries
Directions:
For the dressing: To the cup of an immersion blender, add the cup of raspberries, mustard, vinegar, honey, and salt. Blend. Slowly stream in the oil. Refrigerate the dressing until ready to serve.
Place the chicken in a zip top plastic bag. Marinate the chicken in about 1/3 – 1/2 cup of the dressing for at least 45 minutes.
For the salad: Toss the walnuts with the sugar and honey until well coated. Place the coated walnuts on a parchment lined baking sheet and roast them at 350º F for 12 – 14 minutes, turning the walnuts about half way through the cooking time. Remove them from the oven, and allow them to cool. When cooled, break apart any clumps.
Preheat the grill to medium heat, about 375º F. On a grill or grill pan, grill the chicken until it reaches an internal temperature of 165º F, about 15 – 20 minutes. When the chicken in cool enough to handle, slice it into 1/4 inch slices.
Place the onions rings on the grill for 5 – 7 minutes, until the onions have grill marks, and are softened and translucent.
Toss the two lettuces together and spread them on a large platter. Scatter the grilled onion over the lettuces. Arrange the chicken, walnuts, whole raspberries, and cheese over it all.
Serve the salad with the raspberry dressing.