This Sauteed Chicken Salad with Raspberry Bacon Vinaigrette recipe is amazing! If the dressing isn’t enough to hook you, then the healthy greens, walnuts and chicken should!
It’s the middle of the week, are you glad the weekend’s almost here? How’s your week going so far?
I’ve been a busy bee and I have some great posts lined up for you all. It can be a struggle working a full time job, then working out, spending 2 hours a day in Austin traffic, cooking dinner for my husband and I, and getting in enough rest. But I am doing my best to deliver good content to you all and keep this site up to date. Thank you for being here!
This Sauteed Chicken Salad with Raspberry Bacon Vinaigrette might be my favorite salad that I have made! The dressing is so yummy! I do like my Chicken and Butternut Squash salad with Honey Balsamic Vinaigrette a lot as well, but this one has that bacon flavor, which I love. My husband loved it too!
I love how colorful and vibrant salads can be. It just makes me feel like I am eating healthier when I can see healthy greens on my plate mixed with colorful veggies.
Salads are fun to make because you can add a bunch of different combinations of fruits, veggies, nuts and protein. We go to Salata for lunch sometimes and I never have had the same thing twice.
This salad has a sweet, tangy, bacon flavor to it. The walnuts add a nice crunch to the dish and I love the nutty flavor it adds. I want to eat this salad for lunch every day! Just the raspberry bacon vinaigrette recipe is super tasty!
- 1 Tbsp olive oil
- 2 chicken breasts butterflied and halved
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 4 slices bacon diced
- 1/4 cup raspberries
- 1/3 cup avocado oil
- 1/3 cup balsamic vinegar
- 2 tsp dijon mustard
- 1/2 cup grape tomatoes halved
- 1 lb spinach
- 1/2 small red onion sliced thin
- 1/2 cup walnuts
Heat a large skillet over medium-high heat. Add a tablespoon of oil to the pan. Sprinkle the chicken breasts with salt and pepper on both sides evenly. Add the chicken to the pan and cook for 5-7 minutes on each side, or until done. Remove chicken from pan, slice and set aside.
Cook the bacon in the pan until it is crisp. Remove from pan and drain. Reserve the bacon grease and set aside.
Make the dressing: Add the raspberries, avocado oil, balsamic vinegar, maple syrup, dijon mustard and bacon grease (I had about 3 Tbsp) to a blender and blend until smooth.
Assemble: Arrange the spinach on 4 plates. Top each plate evenly with tomatoes, onions, walnuts, and sliced chicken. Top with desired amount of dressing. Serve and enjoy!