Grilled Chicken Summer Salad with a Raspberry Vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree/Salad
Serves: 4-5
Ingredients
  • 4 boneless skinless chicken breast
  • 4 pieces of bacon
  • 5 ounces arugula
  • 2 cups fresh strawberries, sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 2 tbsp hemp hearts
  • 4 green onions, chopped
  • 2 tbsp goat cheese or cheese of choice
  • For the dressing:
  • ½ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • ½ cup water
  • 2 tsp honey
  • ½ tsp sea salt
  • ¾ cup fresh raspberries
Instructions
  1. Preheat or prep your grill for the chicken. Season the chicken breasts with your favorite seasonings. I used salt, pepper and garlic salt. Depending on your grill, cook the chicken for 10-15 minutes each side or until no longer pink inside.
  2. While the chicken is cooking, toss the arugula, berries, hemp hearts, green onions and goat cheese in a large bowl.
  3. Add a pan to the stove over high heat and cook the bacon. Remove the bacon from the pan and pat the grease. Chop the bacon into small pieces and add to the salad. Set the salad aside.
  4. To make the dressing, add all dressing ingredients to a high powered blender or food processor and blend until smooth. Set aside.
  5. Once the chicken is done, chop into pieces and add to salad. Add 4-6 tbsp of the raspberry vinaigrette to the salad. Toss the salad with tongs until fully mixed and the dressing coats the entire salad.
  6. Enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2018/06/18/grilled-chicken-summer-salad-with-a-raspberry-vinaigrette/