Raspberry Pecan Chicken Salad
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $19.50
- Nutrition
- 520 cal · 42g protein
- quick
- high-protein
🍳 1 pan · Picky-eater safe bet: cheese
Raspberry Pecan Chicken Salad is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $20 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Grill pan / griddleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 10 oz spring mix
- 12 oz fresh raspberries
- 4 oz goat cheese crumbles
- ½ cup pecan halves
- ½ cup raspberry or red wine vinaigrette
Steps
- Pat the chicken dry, rub with the olive oil, and season with salt and pepper.
- Heat a grill pan or skillet over medium-high heat and cook the chicken 6-7 minutes per side, until it reaches 165°F inside. Rest 5 minutes, then slice.
- While the chicken cooks, toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring, until fragrant. Let cool and roughly chop.
- Divide the spring mix among four plates and top with the raspberries, goat cheese, and pecans.
- Lay the sliced chicken on top and drizzle with vinaigrette just before serving.
- Toast the pecans and cook the chicken up to 2 days ahead. Store them separately in the fridge, then assemble with the dressing just before serving.
- Picky eaters can have plain sliced chicken and raspberries with the dressing on the side.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 22 g
- Fiber
- 7 g
- Sugar
- 11 g
- Fat
- 30 g
- Saturated fat
- 8 g
- Sodium
- 520 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Katherine Chase / Unsplash