Make Ahead

Raspberry Chicken Salad with Honeyed Walnuts and Gorgonzola

July  5, 2011
1 Ratings
  • Makes 4 dinner salads
Author Notes

Dinner for four on a warm spring or summer night..... —inpatskitchen

What You'll Need
  • For the salad dressing
  • 1 cup fresh raspberries
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 1/2 cup honey
  • 1 cup vegetable oil
  • 1/4 teaspoon salt
  • For the salad
  • 1 cup whole walnuts
  • 2 tablespoons honey
  • 2 tablespoons granulated sugar
  • 3 boneless, skinless chicken breast halves (about 1.5 pounds)
  • 1 head Boston lettuce, leaves torn
  • 1 head Romaine lettuce, leaves torn
  • 1/4 cup very thinly sliced red onion
  • 1 cup crumbled gorgonzola cheese
  • 1 cup fresh raspberries
  • The salad dressing
  • Water to thin the dressing if desired
  1. For the salad dressing
  2. With an immersion blender or in a blender, puree the raspberries, mustard, vinegar, honey and salt.
  3. Slowly stream in the oil. This creates a thick emulsion. Refrigerate until ready to serve.
  1. For the salad
  2. Toss the walnuts with the sugar and honey until well coated.
  3. Place the coated walnuts on a parchment lined baking sheet and roast at 350F for 12 to 14 minutes, turning the walnuts about half way through the cooking time. Remove from the oven, separate if necessary and cool.
  4. Marinate the chicken in about 1/4 cup of the dressing for about 45 minutes. On a grill or grill pan, grill the chicken until done. Cool and slice about 1/4 inch.
  5. Toss the two lettuces and spread them on a large platter. Scatter the onion over. Arrange the chicken, walnuts, raspberries and cheese over all.
  6. Thin the dressing with a little water if it seems too thick for your taste. Help your self to a serving and dress the salad to your taste.

See what other Food52ers are saying.

  • BlueKaleRoad
  • JanetFL
  • lorigoldsby
  • lapadia
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

10 Reviews

BlueKaleRoad April 18, 2013
I love this salad, Pat! What a beautiful meal for a warm evening...can't wait til balmy days arrive here. The raspberries, chicken and nuts sound so good together - what great flavors and textures.
inpatskitchen April 19, 2013
Thanks Hannah! Those warm days are coming soon!
JanetFL April 18, 2013
Sounds delicious! I will be trying it this weekend - our weather is hot, hot, hot!
inpatskitchen April 18, 2013
Thanks Janet! Please let me know what you think when you make it!
lorigoldsby July 6, 2011
Great flavor combo--one of my favorites!
inpatskitchen July 6, 2011
Thanks lori!
lapadia July 5, 2011
inpatskitchen July 5, 2011
Thanks hit the spot last night what with temps in the high 80s around here!
singing_baker July 5, 2011
I love candied nuts in salads! Looks delicious.
inpatskitchen July 5, 2011
Thanks! I love them too!