Grilled Chicken Salad with Raspberry-Tarragon Dressing

Gluten Free
Health score
54%
Grilled Chicken Salad with Raspberry-Tarragon Dressing
60 min.
4
407kcal

Suggestions


Elevate your lunchtime routine with our Grilled Chicken Salad with Raspberry-Tarragon Dressing! This vibrant dish not only tantalizes your taste buds but also offers a medley of textures and flavors that will leave you craving more. Imagine tender grilled chicken paired with crisp Bibb lettuce and the sweet burst of fresh blackberries, enhanced by the juicy sweetness of cantaloupe. It’s a perfect balance that captures the essence of summer in every bite.

Adding to the delightful experience are the crunchy honey-roasted almonds and the sharp, creamy Gorgonzola cheese, making this salad as satisfying as it is nutritious. With a health score of 54 and gluten-free attributes, this recipe caters to health-conscious eaters without sacrificing flavor. Not to mention, it’s a quick and easy option for lunch, dinner, or even a light main course for gatherings.

The pièce de résistance is our homemade Raspberry-Tarragon Dressing, which infuses a lovely herby sweetness into the dish, tying everything together beautifully. Ready in just an hour, it’s an ideal dish for both busy weekdays and leisurely weekend meals. So fire up the grill and get ready to impress your family and friends with a fresh, colorful salad that celebrates delightful ingredients in a light yet satisfying way!

Ingredients

  • heads boston lettuce 
  • cup blackberries fresh
  • 0.5  cantaloupe peeled sliced
  • 1.3 lb chicken breast 
  • 0.5  cucumber english thinly sliced
  •  fennel bulb cut in half
  • ounces gorgonzola crumbled
  • 0.3 cup spring onion chopped
  • 0.5 cup almonds sliced
  • servings tarragon 

Equipment

  • grill

Directions

  1. Pour 1/2 cup Raspberry-Tarragon Dressing into a large zip-top plastic freezer bag. Cover and refrigerate remaining dressing.
  2. Add chicken to 1/2 cup dressing in bag. Seal and chill 30 minutes to 2 hours. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350 to 400 (medium-high) heat.
  3. Remove chicken from marinade, discarding marinade. Grill chicken and fennel bulb halves, covered with grill lid, 8 to 10 minutes on each side or until chicken is done and fennel is tender.
  4. Let chicken stand 5 to 10 minutes.
  5. Meanwhile, divide lettuce and next 3 ingredients among 4 plates. Thinly slice chicken and fennel; place on salads.
  6. Drizzle with remaining dressing; top with berries, cheese, and almonds.
  7. Serve immediately.

Nutrition Facts

Calories407kcal
Protein40.52%
Fat39.59%
Carbs19.89%

Properties

Glycemic Index
69.13
Glycemic Load
5.6
Inflammation Score
-10
Nutrition Score
38.843478311663%

Flavonoids

Cyanidin
36.26mg
Pelargonidin
0.16mg
Peonidin
0.08mg
Catechin
13.49mg
Epigallocatechin
0.33mg
Epicatechin
1.75mg
Epigallocatechin 3-gallate
0.24mg
Eriodictyol
0.66mg
Naringenin
0.05mg
Luteolin
0.44mg
Isorhamnetin
0.3mg
Kaempferol
0.34mg
Myricetin
0.24mg
Quercetin
4.38mg

Nutrients percent of daily need

Calories:406.5kcal
20.32%
Fat:18.27g
28.11%
Saturated Fat:6.69g
41.83%
Carbohydrates:20.65g
6.88%
Net Carbohydrates:13.62g
4.95%
Sugar:11.67g
12.97%
Cholesterol:111.98mg
37.33%
Sodium:548.49mg
23.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:42.08g
84.15%
Vitamin K:149.15µg
142.05%
Vitamin A:5590.92IU
111.82%
Vitamin B3:17.03mg
85.13%
Selenium:52.35µg
74.79%
Vitamin B6:1.3mg
65.01%
Phosphorus:552.94mg
55.29%
Manganese:0.92mg
46.22%
Potassium:1386.72mg
39.62%
Vitamin C:29.54mg
35.81%
Folate:124.25µg
31.06%
Vitamin B5:3.1mg
30.96%
Magnesium:120.73mg
30.18%
Vitamin B2:0.51mg
29.95%
Vitamin E:4.27mg
28.48%
Calcium:283.44mg
28.34%
Fiber:7.03g
28.13%
Iron:3.48mg
19.35%
Zinc:2.85mg
18.99%
Copper:0.37mg
18.25%
Vitamin B1:0.23mg
15.46%
Vitamin B12:0.63µg
10.49%
Vitamin D:0.28µg
1.89%
Source:My Recipes