Grilled Chicken and Raspberry-Spinach Salad

Gluten Free
Dairy Free
Health score
42%
Grilled Chicken and Raspberry-Spinach Salad
30 min.
4
522kcal

Suggestions


Looking for a vibrant and delicious dish that’s perfect for any occasion? Look no further than this Grilled Chicken and Raspberry-Spinach Salad! This delightful recipe combines the juicy flavors of grilled chicken with the refreshing taste of fresh spinach and the sweet-tart burst of raspberries, creating a symphony of flavors that will tantalize your taste buds.

Not only is this salad a feast for the senses, but it’s also gluten-free and dairy-free, making it an excellent choice for those with dietary restrictions. In just 30 minutes, you can whip up a meal that serves four, making it ideal for a family lunch or a gathering with friends. With a caloric breakdown that balances protein, healthy fats, and carbohydrates, this dish is as nutritious as it is satisfying.

The combination of toasted almonds adds a delightful crunch, while the homemade raspberry vinaigrette elevates the dish to gourmet status. Whether you’re looking for a light main course or a hearty side dish, this Grilled Chicken and Raspberry-Spinach Salad is sure to impress. So fire up the grill and get ready to enjoy a meal that’s not only good for you but also bursting with flavor!

Ingredients

  • 0.3 cup almonds toasted sliced
  • tablespoons olive oil 
  • 10 oz raspberries red frozen organic thawed drained cascadian farm®
  • 0.5 cup onion red thinly sliced
  • 0.3 cup red wine vinegar 
  • lb chicken breast boneless skinless
  • cups pkt spinach fresh
  • cup strawberry jam organic cascadian farm®

Equipment

  • bowl
  • grill

Directions

  1. Heat gas or charcoal grill. In small bowl, stir together fruit spread, vinegar and oil; reserve 1/3 cup for glaze. Set remaining mixture aside.
  2. Carefully brush grill rack with oil.
  3. Place chicken on grill over medium heat.
  4. Brush chicken with reserved glaze. Cover grill; cook 5 minutes. Turn chicken over; brush with glaze. Cover grill; cook 3 to 7 minutes longer, brushing occasionally with glaze, until juice of chicken is clear when center of thickest part is cut (170F).
  5. Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds.
  6. Cut each grilled chicken breast into slices; place on top of salads.
  7. Drizzle with remaining fruit spread mixture.

Nutrition Facts

Calories522kcal
Protein21.63%
Fat23.27%
Carbs55.1%

Properties

Glycemic Index
37.5
Glycemic Load
33.43
Inflammation Score
-10
Nutrition Score
34.67826067883%

Flavonoids

Cyanidin
32.58mg
Petunidin
0.22mg
Delphinidin
0.94mg
Malvidin
0.09mg
Pelargonidin
0.69mg
Peonidin
0.09mg
Catechin
1mg
Epigallocatechin
0.47mg
Epicatechin
2.53mg
Epigallocatechin 3-gallate
0.38mg
Eriodictyol
0.01mg
Naringenin
0.02mg
Apigenin
0.01mg
Luteolin
0.46mg
Isorhamnetin
1.15mg
Kaempferol
4.02mg
Myricetin
0.22mg
Quercetin
7.21mg

Nutrients percent of daily need

Calories:522.24kcal
26.11%
Fat:13.58g
20.89%
Saturated Fat:1.9g
11.85%
Carbohydrates:72.33g
24.11%
Net Carbohydrates:64.41g
23.42%
Sugar:45.71g
50.79%
Cholesterol:72.57mg
24.19%
Sodium:209.04mg
9.09%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:28.4g
56.8%
Vitamin K:299.85µg
285.57%
Vitamin A:5684.07IU
113.68%
Vitamin B3:12.95mg
64.74%
Manganese:1.23mg
61.41%
Selenium:39.06µg
55.81%
Vitamin C:45.82mg
55.54%
Vitamin B6:1.05mg
52.71%
Folate:151.5µg
37.87%
Phosphorus:338.89mg
33.89%
Fiber:7.92g
31.68%
Vitamin E:4.64mg
30.91%
Potassium:1004.09mg
28.69%
Magnesium:114mg
28.5%
Vitamin B2:0.39mg
22.9%
Vitamin B5:1.96mg
19.57%
Iron:3.31mg
18.4%
Copper:0.33mg
16.3%
Calcium:120.82mg
12.08%
Vitamin B1:0.18mg
11.78%
Zinc:1.54mg
10.28%
Vitamin B12:0.23µg
3.78%