Raspberry Marinated Grilled Chicken Salad with Candied Cayenne Almonds Recipe
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Yield:
4 servings
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Total Time:
30 mins
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Prep Time:
10 mins
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Cook Time:
20 mins
Ingredients
- Candied Cayenne Almonds
- 1/3 cup sliced almonds
- 1 tablespoon sugar
- 1/4 teaspoon cayenne pepper
- 1 teaspoon water
- Marinade/Salad Dressing
- 1/4 cup white wine vinegar
- 1-1/2 cups fresh raspberries, divided
- 2 tablespoons honey
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons minced shallots
- 1 teaspoon Dijon mustard
- 1/8 teaspoon sea salt
- 2 tablespoons Mazola® Corn Oil
- 4 chicken breast portions (4 ounces each)
- 8 cups spring mix lettuce
Instructions
- Step 1) Toast almonds in nonstick skillet over medium-high heat until golden brown; stir often, about 4 minutes. Mix together sugar, cayenne and water; add to skillet. Stir nuts until sugar is completely dissolved and almonds are evenly coated. Transfer to a plate and set aside to cool completely.
- Step 2) Combine vinegar, 1/2 cup raspberries, honey, tarragon, shallots, mustard and sea salt in a medium mixing bowl. Smash the raspberries using the back of large spoon. Whisk in oil. Pour 1/2 cup vinaigrette into a large resealable plastic bag and add chicken; marinate in the refrigerator for 15 minutes. Cover and chill remaining vinaigrette.
- Step 3) Preheat grill to medium high heat.
- Step 4) Brush cooking grates clean. Coat grates with grill spray to prevent sticking. Remove chicken from marinade; discard remaining marinade. Grill chicken 5 to 7 minutes or until cooked through; turn once halfway through grilling. Remove chicken to cutting board, cover with foil and let rest 3 minutes.
- Step 5) Toss lettuce with reserved vinaigrette and divide salad evenly between 4 plates. Top with grilled chicken and remaining raspberries; sprinkle with candied nuts.
