Name: Grilled Chicken Salad with Goat Cheese, Fresh Raspberries & Pecans
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 135 ml French vinaigrette; 1 ½ (113 g) logs goat cheese; ¾ cup pecan halves; 3 (170 g) pkg raspberries; 3 (142 g) pkg spring mix (mixed greens); black pepper; extra virgin olive oil; salt

Grilled Chicken Salad with Goat Cheese, Fresh Raspberries & PecansGrilled Chicken Salad with Goat Cheese, Fresh Raspberries & Pecans — a 30-minute lunch recipe with 9 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

135 ml French vinaigrette

1 ½ (113 g) logs goat cheese

¾ cup pecan halves

3 (170 g) pkg raspberries

3 (142 g) pkg spring mix (mixed greens)

black pepper

extra virgin olive oil

salt

Instructions

Pat chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut chicken in half horizontally to form thin cutlets. Season chicken with salt and pepper on both sides.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the pan is hot, coat with oil. Working in batches if necessary, add chicken to the pan and grill, turning once, until cooked through, 3-4 minutes per side.

Meanwhile, wash and dry mixed greens (skip if they came pre-washed). Place in a large bowl.

Wash and dry raspberries. Add to the bowl with the mixed greens.

Using a clean cutting board, roughly chop pecans. Add to the bowl.

When the chicken is done, transfer to a cutting board and cut into thin strips.

Add chicken and vinaigrette to the bowl, then toss to combine the salad.

To serve, divide salad between plates or bowls, crumble goat cheese over top, and enjoy!

Open this recipe in Flambette