Grilled Raspberry-Chipotle Chicken Salad

Gluten Free
Dairy Free
Health score
19%
Grilled Raspberry-Chipotle Chicken Salad
30 min.
4
569kcal

Suggestions


Welcome to a delightful culinary experience with our Grilled Raspberry-Chipotle Chicken Salad! This vibrant dish is not only a feast for the eyes but also a celebration of flavors that will tantalize your taste buds. Perfectly grilled chicken breasts are brushed with a luscious raspberry chipotle sauce, adding a sweet and smoky kick that elevates the entire salad.

Imagine biting into tender, juicy chicken paired with the freshness of ripe raspberries and a medley of crisp salad greens. The addition of butter toffee glazed almonds provides a satisfying crunch, making each bite a delightful contrast of textures. This salad is not just a meal; it’s a refreshing escape that’s ideal for lunch or dinner, especially on warm days when you crave something light yet fulfilling.

What’s more, this recipe is both gluten-free and dairy-free, making it a fantastic option for those with dietary restrictions. In just 30 minutes, you can whip up a dish that serves four, perfect for family gatherings or a cozy dinner with friends. With a caloric breakdown that balances protein, fats, and carbohydrates, you can enjoy this salad guilt-free. So fire up the grill and get ready to impress your guests with this deliciously unique salad that’s sure to become a favorite!

Ingredients

  • 0.3 cup toffee candies sliced (from 3.75-oz package)
  • tablespoons orange juice 
  • cups raspberries fresh
  • cup raspberry sauce 
  • 10 oz the salad mixed (such as romaine, iceberg and leaf lettuces)
  • 1.3 lb chicken breast boneless skinless
  • tablespoons vegetable oil 

Equipment

  • bowl
  • whisk
  • grill

Directions

  1. Heat gas or charcoal grill.
  2. Brush both sides of chicken with about 1/4 cup of the raspberry chipotle sauce.
  3. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes. Turn chicken; brush with 1/4 cup of the raspberry chipotle sauce. Cover grill; cook 3 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (170F).
  4. Arrange salad greens on 4 serving plates; top with raspberries.
  5. Cut each chicken breast into slices; fan over salad greens and raspberries.
  6. Garnish with almonds.
  7. In small bowl, beat remaining 1/2 cup raspberry chipotle sauce, the oil and orange juice with wire whisk until blended.
  8. Drizzle over salads.

Nutrition Facts

Calories569kcal
Protein22.23%
Fat24.7%
Carbs53.07%

Properties

Glycemic Index
32.25
Glycemic Load
6.4
Inflammation Score
-8
Nutrition Score
23.463912961276%

Flavonoids

Cyanidin
27.46mg
Petunidin
0.19mg
Delphinidin
0.79mg
Malvidin
0.08mg
Pelargonidin
0.59mg
Peonidin
0.07mg
Catechin
0.79mg
Epigallocatechin
0.28mg
Epicatechin
2.11mg
Epigallocatechin 3-gallate
0.32mg
Eriodictyol
0.02mg
Hesperetin
1.52mg
Naringenin
0.27mg
Kaempferol
0.04mg
Myricetin
0.01mg
Quercetin
0.66mg

Nutrients percent of daily need

Calories:568.69kcal
28.43%
Fat:15.86g
24.41%
Saturated Fat:4.91g
30.67%
Carbohydrates:76.67g
25.56%
Net Carbohydrates:72.15g
26.24%
Sugar:36.4g
40.44%
Cholesterol:106.1mg
35.37%
Sodium:221.39mg
9.63%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:32.12g
64.23%
Vitamin B3:15.73mg
78.63%
Selenium:46.57µg
66.53%
Vitamin C:51.91mg
62.93%
Vitamin B6:1.17mg
58.4%
Phosphorus:353.86mg
35.39%
Manganese:0.67mg
33.57%
Vitamin B5:2.39mg
23.87%
Potassium:813.36mg
23.24%
Vitamin A:1078.59IU
21.57%
Fiber:4.52g
18.08%
Vitamin K:18.49µg
17.61%
Magnesium:63.24mg
15.81%
Vitamin B2:0.23mg
13.78%
Folate:53.71µg
13.43%
Vitamin E:1.58mg
10.51%
Vitamin B1:0.15mg
10.21%
Iron:1.65mg
9.19%
Zinc:1.3mg
8.65%
Copper:0.16mg
8.05%
Vitamin B12:0.3µg
5%
Calcium:42.83mg
4.28%