This Sauteed Chicken Salad with Raspberry Bacon Vinaigrette is a delicious salad with a tasty dressing!
Sauteed Chicken Salad with Raspberry Bacon Vinaigrette
Course: Salad
Servings: 4
Calories: 357 kcal
  • 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
  1. 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.

  2. Cook the bacon in the pan until it is crisp. Remove from pan and drain. Reserve the bacon grease and set aside.

  3. 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.

  4. 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!