Raspberry Chicken Salad with Honeyed Walnuts and Gorgonzola

By inpatskitchen
July 5, 2011
23 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Dinner for four on a warm spring or summer night.....inpatskitchen

Makes: 4 dinner salads

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
  1. With an immersion blender or in a blender, puree the raspberries, mustard, vinegar, honey and salt.
  2. Slowly stream in the oil. This creates a thick emulsion. Refrigerate until ready to serve.

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. Toss the walnuts with the sugar and honey until well coated.
  2. 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.
  3. 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.
  4. Toss the two lettuces and spread them on a large platter. Scatter the onion over. Arrange the chicken, walnuts, raspberries and cheese over all.
  5. 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.

More Great Recipes:
Salad|Chicken|Fruit|Vegetable|Cheese|Make Ahead|Serves a Crowd|Summer|Gluten-Free