Ingredients
For the chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
For the salad
- 6 cups chopped romaine lettuce (or mixed greens)
- 1/2 cup sliced cucumbers
- 1 cup halved cherry or grape tomatoes
- 1/2 cup cashews, whole or roughly chopped
- 1/2 cup shredded sharp cheddar cheese
For the raspberry vinaigrette
- 1/4 cup raspberry preserves (seedless is best)
- 1/4 cup apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Cook the chicken
- Preheat a grill or large skillet over medium-high heat.
- Brush chicken breasts with olive oil and season with salt and pepper.
- Grill or cook for 4-5 minutes per side, or until cooked through (internal temperature reaches 165°F).
- Let the chicken rest for 5 minutes, then slice into bite-sized pieces.
2. Assemble the salad
- Divide the lettuce among serving bowls.
- Top evenly with sliced cucumbers, cherry tomatoes, cashews, shredded cheddar cheese, and the sliced chicken.
3. Make the dressing
- In a small jar or bowl, whisk together the raspberry preserves, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper.
4. Dress and serve
- Drizzle the desired amount of raspberry vinaigrette over each salad. You may have leftover dressing to store for future use.
- Enjoy immediately!
Tips
Customize the salad: Feel free to add other favorite toppings like dried cranberries, red onion slices, or different types of cheese.
Leftover storage: Store assembled salads without dressing for up to a day in the refrigerator. Leftover dressing can be kept for several days in the fridge.
Make it a meal: Serve with a crusty roll or a slice of bread to make it more filling.
