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Lunch / Dinner

Grilled Chicken Salad with Raspberry Vinaigrette

If you were around in the ’80s, you know that anything considered “gourmet” was tossed with raspberry vinaigrette. It was hot then and is still just as good today.

Oh sure, you could go out and buy a bottle of raspberry vinaigrette from the store, but most brands are too sweet. Making your own dressing with honey, fresh raspberries, and tarragon turns a kitchen relic into a crisp, lively, vinaigrette that’s ideal as both a marinade for chicken and a delicate dressing for lettuce and fruit.

Besides the vinaigrette, there are three other components that make this salad unique. First is the paillard [PI-yahrd] — a flattened chicken breast. It keeps grilling to a minimum so the chicken stays moist. Second is the fresh ripe raspberries that complement the raspberry vinaigrette. And third, add the brie toasts for an extra-special dinner salad. Summer is prime time for big salads, and this one is as satisfying as it is good-looking. Fresh ingredients with hot-off-the-grill chicken make it stellar!


2 servings

Total Time

45 minutes

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Test Kitchen Tip

Raspberry wine vinegar really enhances the flavor of the raspberries, but if you can’t find it, red wine vinegar is a good substitute.


For the vinaigrette, purée raspberries and jam in a mini food processor; strain through a fine-mesh sieve into a bowl. Discard seeds.

Whisk in vinegar, shallots, oil, tarragon, and Dijon; season with salt and pepper.

Preheat grill to medium. Brush grill grate with oil.

For the salad, blanch green beans in a pot of boiling salted water until crisp-tender, 2 minutes; plunge into an ice water bath to stop the cooking, then drain.

Grill chicken, covered, until a thermometer inserted into the thickest part registers 165°, about 8 minutes per side. Transfer chicken to a cutting board, tent with foil, and let rest 5 minutes before slicing.

Divide mixed greens, raspberries, green beans, and chicken between two plates; drizzle with vinaigrette

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