Raspberry Chicken

Raspberry Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Makes: 4 servings (4 chicken breasts; 8 cups salad) Total time: 45 minutes

  • FOR THE SALAD—

  • 1

    ⁄4 cup slivered almonds

  • 3

    Tbsp. sugar

  • 1

    Tbsp. unsalted butter

  • 1

    ⁄4 cup red wine vinegar

  • 1

    1⁄4 cups fresh raspberries, divided

  • 2

    Tbsp. honey

  • 2

    Tbsp. chopped fresh tarragon leaves

  • 1

    Tbsp. minced shallot

  • 1

    ⁄4 cup extra-virgin olive oil

  • FOR THE CHICKEN—

  • 4

    boneless, skinless chicken breasts (5–6 oz. each)

  • 1

    Tbsp. honey

  • 1

    Tbsp. extra-virgin olive oil

  • 2

    peaches, halved and pitted

  • 8

    cups mesclun salad mix (8 oz.)

  • Kosher salt and black pepper to taste

Directions

Preheat grill to medium-high heat. Brush grill rack with oil. Toast almonds in a nonstick skillet over medium heat until golden. Add sugar, butter, and salt to taste; stir until sugar dissolves and coats almonds. Transfer almonds to a plate; set aside to cool. Whisk vinegar, 1⁄4 cup raspberries, the 2 Tbsp. honey, tarragon, shallot, and salt to taste for the vinaigrette in a bowl. Drizzle the 1⁄4 cup oil into vinaigrette, whisking constantly. Set aside half the vinaigrette for marinating the chicken, reserving remaining vinaigrette for tossing with the salad. Pound chicken breasts, one at a time, in a resealable plastic bag to 1⁄2-inch thick. Combine pounded chicken and 1⁄2 cup vinaigrette in a bowl; chill chicken in refrigerator for 15 minutes to marinate. Combine the remaining 1 Tbsp. honey and the 1 Tbsp. oil; brush on peach halves. Remove chicken from marinade. Season chicken with salt and pepper. Grill chicken over direct heat, uncovered, until cooked through, 3–4 minutes per side. Grill peaches until lightly marked, about 3 minutes per side. Toss salad with remaining vinaigrette just before serving. Divide salad evenly among 4 dinner plates. Top each salad with one chicken breast and one peach half; garnish with glazed almonds and remaining raspberries.


Nutrition

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