thepioneerwoman
Grilled Chicken Salad with Berries and Blue Cheese
This grilled chicken salad recipe is loaded with fresh berries, blue cheese, toasted pecans, homemade croutons, and raspberry vinaigrette.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●bowl
- ●oven
- ●cutting board
- ●whisk
📝 Preparation Steps
1
Step
2
1
3
Preheat the oven to 325˚F. Preheat a grill or grill pan to medium high. Combine the dill, 2 teaspoons paprika, 1 teaspoon salt, and a few grinds of pepper in a small bowl. Put the chicken on a baking sheet and rub with the spice mix. Brush with 2 tablespoons olive oil. Let sit while you prepare the salad.
4
Step
5
2
6
Spread the pecans on a parchment-lined baking sheet and bake until toasted, 6 to ⏱️ 7 minutes. Transfer to a bowl to cool.
7
Step
8
3
9
Toss the bread cubes in a large bowl with the melted butter and remaining ½ teaspoon paprika. Spread on the same baking sheet. Bake, tossing once, until crisp, about ⏱️ 10 minutes. Season with salt and let cool.
10
Step
11
4
12
Grill the chicken until marked and cooked through, about ⏱️ 5 minutes per side. Remove to a cutting board.
13
Step
14
5
15
For the dressing: Combine the red wine vinegar, honey, Dijon, 1/3 cup raspberries, the remaining ½ teaspoon salt, and a few grinds of pepper in a large bowl. Mash the berries with a fork. Add the remaining 1/3 cup olive oil and whisk to make a smooth, thick dressing.
16
Step
17
6
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Slice the chicken and add to the dressing along with the greens and all the remaining berries. Season with salt and pepper and toss. Sprinkle with the pecans, croutons, gorgonzola, and chives. Toss gently.
Nutrition Facts
calories
950 Calories
fat Content
59 g
fiber Content
11 g
sugar Content
14 g
sodium Content
1187 mg
protein Content
55 g
trans Fat Content
0 g
cholesterol Content
198 mg
carbohydrate Content
43 g
saturated Fat Content
15 g
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