Grilled Chicken Salad with Raspberry Vinaigrette #SundayFunday

We have enjoyed a lot of Main Dish Salad Suppers this summer and a great way to change them up and keep your Weekly Menu exciting is by making new and delicious homemade dressings.

I took this Grilled Chicken Salad to new heights in just minutes by whisking together a dressing of fresh raspberries and fresh basil from my garden.

Mayuri of Mayuri's Jikoni is hosting this week's Sunday Funday blogging group and invited us to share recipes featuring Berries or Cherries.  Let's see what everyone brought to the party......

• Cherry Clafoutis by Amy's Cooking Adventures 
• Coconut Dried Cherry Overnight Coffee Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Egg White Crêpe/Tortillas & A Chicken Strawberry Wrap by Sneha's Recipes 
• Fruit Tartlets by Mayuri's Jikoni 
• Grilled Chicken Salad with Raspberry Vinaigrette by A Day In The Life On The Farm 
• Lemon Raspberry Coconut Cake by Cook with Renu
• Real Maraschino Cherries by Culinary Cam
• Mint Posset With Strawberry Sauce  by Pandemonium Noshery

I made a salad of greens and berries that I topped with Grilled Chicken Breast however, the star of the salad, and the recipe that I am sharing with you today, is the Raspberry Vinaigrette.

The salad was delicious and filling with several kinds of berries, hard-boiled eggs, cheese, mixed greens, and nuts as well as perfectly grilled chicken breast.  I knew a salad this lovely deserved a wonderful dressing.  A nice slice of crusty sourdough bread made it a perfect Main Dish Salad.

This dressing is sure to take your next salad up a notch.  The dressing is also delicious as a dip or as a dressing for a fruit salad.

Vinaigrette, Sauces, Salad Dressing, Dips

This and That

American

Yield: 6 servings

Author: Wendy Klik

Homemade Raspberry Vinaigrette

This vinaigrette made with fresh raspberries is sweet and tangy. It is a wonderful finish to a main course salad of mixed greens, berries, hard-boiled eggs, nuts, cheese and grilled chicken.

Prep time: 5 MinTotal time: 5 Min

Ingredients

• 1/2 c. fresh raspberries
• 1/4 c. extra virgin olive oil
• 1/2 T. red wine vinegar
• 2-3 fresh basil leaves
• 2 t. honey
• 1/2 t. Dijon mustard
• 1 clove garlic, minced
• salt and pepper, to taste

Instructions

1. Place the raspberries, olive oil, vinegar, mustard, basil, honey and garlic into a food processor and puree until smooth.
2. Taste and season with salt and pepper. You can add a bit more oil or a touch of water if the dressing is too thick for your desired consistency.
3. Use immediately, refrigerating any leftovers.

Nutrition Facts

Calories

93.13

Fat (grams)

9.08 g

Sat. Fat (grams)

1.24 g

Carbs (grams)

3.29 g

Fiber (grams)

0.69 g

Net carbs

2.61 g

Sugar (grams)

2.36 g

Protein (grams)

0.19 g

Sodium (milligrams)

37.44 mg

Cholesterol (grams)

0 mg

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