Homemade raspberry vinaigrette on strawberry and herbed chicken salad

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This recipe serves four salads with chicken breast; there will be plenty of dressing left over (serving is closer to 12)

Vinaigrette:

You can use a blender, food processor, or a hand blender (my personal preference. I added an image of the one I have.)

    1 cup      fresh raspberries
    2 TBS     granulated sugar
    1/4 cup   olive oil 
    2 TBS     honey
    1/2 TSP  Salt (or three grinds, or three shakes)
    2 TBS    red wine vinegar
    6 leaves  fresh Basil (ripped or chopped in pieces)

Start with the raspberries and sugar; blend or mush well but not all the way.
Add the rest of the ingredients, blend thoroughly. TASTE and adjust to preference.

4 Chicken breasts:

In a bowl, add the following ingredients, cover chicken breasts with mix on both sides.
2 TBS garlic powder
2 TBS chopped dried onion
salt and pepper to taste
1 TBS rosemary

In a pan on high heat, add 2 TBS olive oil or avocado oil. Once the oil is hot, add the chicken breasts, cover and reduce heat to medium-high; flip chicken, cook to 160 degrees or until cooked all the way through.

Salad:
Combine the following ingredients:
  • Spring Mix
  • Gorgonzola crumbles or cubes
  • Fresh blueberries
  • Fresh strawberries, cored and quartered
  • Slice your chicken breast, place on top
  • dress the salad to preference.



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