This summer chicken salad with raspberries celebrates the best of the season. It's juicy BBQ chicken served on a bed of spinach with fresh herbs and creamy goat cheese then drizzled with a tangy-sweet raspberry dressing. It's simple to make (without turning on the oven), and it's ready in just 20 minutes!
Preheat your BBQ to medium-high. Mix the BBQ sauce, honey, and salt in a medium-sized bowl then add the chicken breasts and coat them in the marinade. Let them marinate while you chop the veggies and prepare the dressing.
2 medium chicken breasts, 4 tablespoons BBQ sauce, 1 tablespoon honey, 1 pinch sea salt
Put the salad dressing ingredients in a blender and blend on high until smooth. If needed, add more water, 1 tablespoon at a time, until the dressing is pourable.
1 cup fresh or frozen and thawed raspberries, 2 tablespoons cold water, 4 large basil leaves, 3 tablespoons honey, 3 tablespoon olive oil, 1 tablespoon apple cider vinegar
Pile all of the salad ingredients into a large salad bowl.
4 cups spinach leaves, ½ cup raspberries, ½ cup sliced radishes, ¼ cup mint leaves, ¼ cup basil leaves, 2 tablespoons slivered almonds, 2 handfuls cherry tomatoes, 2 tablespoons goat cheese
When your grill is hot, put on the chicken breasts. Let them cook for 6 minutes then baste them with some of the marinade and flip them over to cook for another 6-8 minutes on the other side, or until they are no longer pink inside and reach an internal temperature of 165 degrees Fahrenheit.
Remove the chicken from the grill and let it rest for 5 minutes. Drizzle half of the raspberry vinaigrette over the salad then top with the chicken. Optional: slice the chicken breasts into strips before adding them to the salad.
Notes
You'll have twice as much dressing as you'll need for this salad as it's really hard to blend a smaller quantity with a regular-sized blender. The leftovers will keep well in your fridge for up to a week so you'll have plenty of chances to use it.