Grilled Chicken Salad with Fresh Cabbage and Raspberry Dressing
A vibrant and refreshing dish that beautifully combines grilled chicken with fresh cabbage and raspberry dressing.
Equipment
- Mixing Bowl
- Blender
- Grill
Ingredients
Chicken Breasts
- 2 pieces Boneless, skinless chicken breasts Approximately 6-8 ounces each.
Fresh Cabbage
- 4 cups Shredded green cabbage Can mix with red cabbage for color.
Raspberry Dressing
- 1 cup Fresh raspberries Ripe and plump for best flavor.
- 1/4 cup Extra virgin olive oil Used in the dressing.
- 2 tablespoons Honey Natural sweetener for the dressing.
- 2 tablespoons Apple cider vinegar Adds acidity to the dressing.
- to taste Salt Essential seasoning.
- to taste Pepper Essential seasoning.
Mixed Greens
- 2 cups Mixed greens (optional) Like spinach or arugula.
Instructions
- Prepare the chicken breasts by rinsing and patting dry. Marinate with olive oil, salt, and pepper for at least 30 minutes.
- In a blender, combine raspberries, honey, apple cider vinegar, and olive oil. Blend until smooth and adjust seasoning.
- Preheat grill to medium-high heat. Grill chicken for 6-7 minutes on each side until cooked through. Let rest before slicing.
- Shred the cabbage and combine with mixed greens in a large bowl.
- Slice the grilled chicken and arrange on top of the cabbage and greens. Drizzle with raspberry dressing and toss gently.
- Serve immediately for best texture and flavor.
Notes
Store leftovers in an airtight container in the refrigerator. Best consumed within 24 hours.