TBT….all the way to last Tuesday! 😉 Remember the Raspberry Vinaigrette we made for our Veggie Bagel Sandwich? And remember how I said I’d be using it frequently? Well….it just so happens that today’s recipe for a Raspberry Chipotle Grilled Chicken Garden Greens Salad is begging for a Raspberry Vinaigrette dressing to top it off and tie all the favors together.
I’m a huge fan of grilled chicken, but let’s be honest….sometimes it can be pretty boring! And as someone who’s trying to live a healthy lifestyle and lose weight as well, boring food can be a real stumbling block to success! I need my food to be full of unique flavor profiles that frequently include spicy & hot, and fresh & sweet at the same time. As long as my food contains exciting flavors then I’m golden and never feel the urge to stray off the healthy path I’m walking! I have a growing repertoire of flavorful marinades I like to use for my grilled chicken, but today’s is something extra special! It’s a perfect blend of those flavors profiles I just talked about. The spicy hot and smoky chipotles in adobo sauce are perfectly complemented by the sweet fresh raspberries and the freshness of the lime zest and juice bring all the flavors to life!
Tip: The ‘perfect’ marinade should include acidic, fat, and seasoning components. The combination of these three things tenderizes and flavors your meat to perfection!
Bonus Tip: When marinating your meat, always use a non-reactive container such as glass, plastic, or for ease of clean up, I always use a gallon size resealable food storage bag so I can throw it away when I’m done. Always marinade your meat in the refrigerator, and (because I’m super paranoid of contamination from uncooked meat), I dispose of any leftover marinade. I’ve read that boiling it for 3 minutes makes it safe to eat, but if I want to use it as a sauce, for example, I just reserve a small amount before placing it over my raw meat. That way there’s no need to worry!
- 2 skinless boneless chicken breasts
- 1 cup fresh raspberries
- 1-2 chilies in adobo sauce
- 1 tbsp adobo sauce
- 1 clove or 1 tsp chopped garlic
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 lime
- Zest and juice the lime.
- Place all ingredients except chicken breasts in bowl of 8-10 cup food processor and pulse until all ingredients are blended and no large chunks of chiles remain.
- Place the chicken breasts in a gallon size resealable food storage bag, pour in marinade, seal and refrigerate for at least 2 hours, turning once or twice to be sure chicken is well coated.
- After marinating, remove chicken from bag and place chicken breasts on pre-heated gas grill set to medium/medium-high heat and grill until thickest part of chicken reaches 165 degrees, or about 22 minutes.
- Remove from grill, let sit 3-5 minutes, then slice thinly and use as desired on salads, sandwiches, etc.
- 2 chilies make a very spicy marinade!
- Discard remaining marinade.
Obviously the base of the salad, or the garden greens, is of prime importance, but it’s also an easy way to change up the flavor profile of your salad. Some are quite mild tasting, while others are more robustly flavored. For our Raspberry Chipotle Grilled Chicken Garden Greens Salad I’ve chosen to use baby romaine. It’s mild, somewhat sturdy, and such pretty colors to complement the grilled chicken and other ingredients. For this particular salad I’ve selected my favorite salad vegetables such as cucumber, radish, avocado, yellow cherry tomatoes, and scallions. I’ve also opted to use fresh, juicy, and gorgeous raspberries as a nod to the raspberry chipotle marinade and raspberry vinaigrette salad dressing. I’m also sprinkling the salad with toasted pecans and crumbled feta cheese. The cucumbers, radishes, and scallions add a little snap; the avocado and feta add a touch of creaminess; the pecans add a delightful crunch; and the grilled chicken contributes a delectable level of flavor and texture. The raspberry vinaigrette adds the final flourish! And can we talk about the colors in this salad?!? It’s truly a feast for the eyes as well as the tastebuds!
Tip: Toasting pecans is a simple matter of tossing them in a dry skillet and toasting over medium heat until lightly golden. Just be sure to keep a close eye on them, stirring occasionally, so they don’t burn!
- 12 cups loosely packed baby romaine lettuce
- 2 raspberry chipotle grilled chicken breasts, sliced
- 1 cup raspberries
- 1/2 cup pecans, toasted
- 1 small cucumber, sliced
- 8 radishes,thinly sliced
- 1 cup yellow cherry tomatoes
- 1 scallion, sliced thin
- 1 ripe avocado, sliced
- 1/3 cup crumbled feta cheese
- 8 tbsp raspberry vinaigrette dressing
- Divide lettuce onto 4 plates, top each plate with 1/4 of remaining ingredients and serve immediately.