Best 10 Grilled Chicken And Raspberry Spinach Salad Recipes

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Our mouths are watering just thinking about the sweet and savory combination of grilled chicken and raspberry spinach salad! In this article, we'll share a few foolproof recipes that will tantalize your taste buds, whether you're a seasoned home cook or just starting in the kitchen. Picture tender, juicy grilled chicken strips, topped with fresh raspberries and a bed of crisp spinach leaves, all drizzled with a tangy dressing. And don't worry, we'll provide you with step-by-step instructions, so you can recreate these culinary delights in the comfort of your own home. Let's dive into the world of grilled chicken and raspberry spinach salad and discover the perfect recipe for your next meal!

Here are our top 10 tried and tested recipes!

GRILLED CHICKEN AND RASPBERRY-SPINACH SALAD



Grilled Chicken and Raspberry-Spinach Salad image

An organic raspberry-spread vinaigrette glazes grilled chicken and dresses the spinach-and-raspberries base of a delightful main-dish salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1 cup Cascadian Farm® organic raspberry fruit spread
1/4 cup red wine vinegar
2 tablespoons olive oil
4 boneless skinless chicken breasts (about 1 lb)
8 cups torn fresh spinach
1 bag (10 oz) Cascadian Farm® frozen organic red raspberries, thawed, drained
1/2 cup thinly sliced red onion
1/4 cup sliced almonds, toasted

Steps:

  • 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.
  • Carefully brush grill rack with oil. Place chicken on grill over medium heat. 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 (170°F).
  • Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds. Cut each grilled chicken breast into slices; place on top of salads. Drizzle with remaining fruit spread mixture.

Nutrition Facts : Calories 500, Carbohydrate 62 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 13 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 43 g, TransFat 0 g

GRILLED CHICKEN WITH BRIE AND BABY SPINACH SALAD



Grilled Chicken with Brie and Baby Spinach Salad image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Cooking spray
4 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
Salt-free garlic and herb seasoning
4 to 8 slices Brie cheese, about 1/2-inch thick
1 tablespoon olive oil
2 shallots, chopped
2 tablespoons vinegar
2 tablespoons honey
4 cups fresh baby spinach leaves
4 slices bacon, cooked

Steps:

  • Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
  • Season both sides of chicken with salt, black pepper, and garlic and herb seasoning. Add chicken to hot pan and cook 3 to 4 minutes per side, until browned and cooked through. Remove from heat. Place 1 to 2 slices of Brie on top of chicken, cover with foil and place back on grill pan for another 1 minute, until cheese melts.
  • Meanwhile, heat a small skillet over medium heat. Add olive oil and chopped shallots to the pan and saute. In a small bowl, combine the vinegar, honey and salt and pepper, to taste. Add the mixture to the skillet and stir to combine. Pour the warm vinaigrette over the spinach and toss to coat. Crumble the bacon strips over the dressed salad.
  • Transfer chicken to a serving plate or plate with spinach salad.

GRILLED RASPBERRY CHICKEN



Grilled Raspberry Chicken image

Raspberry vinaigrette and raspberry jam lend a lovely fruit flavor to this moist chicken dish I created. Because the recipe uses thighs and drumsticks, it's also economical. I made it often. -Gloria Warczak Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1 cup plus 4-1/2 teaspoons raspberry vinaigrette, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed, divided
6 bone-in chicken thighs
6 chicken drumsticks
1/2 cup seedless raspberry jam
1-1/2 teaspoons lime juice
1/2 teaspoon soy sauce
1/8 teaspoon garlic powder

Steps:

  • In a large resealable plastic bag, combine 1 cup vinaigrette and half of the rosemary. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour. , In a small bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside., Drain and discard marinade. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 10-20 minutes longer or until juices a thermometer reads 180°, basting occasionally with raspberry sauce.

Nutrition Facts :

GRILLED RASPBERRY CHICKEN



Grilled Raspberry Chicken image

Raspberry vinaigrette and raspberry jam lend a lovely fruit flavor to this moist chicken dish I created. Because the recipe uses thighs and drumsticks, it's also economical. I make it often.

Provided by Natasha7

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h40m

Yield 8

Number Of Ingredients 9

1 cup raspberry vinaigrette
2 tablespoons chopped fresh rosemary, divided
6 skin-on chicken thighs
6 chicken drumsticks
½ cup seedless raspberry jam
4 ½ teaspoons raspberry vinaigrette
1 ½ teaspoons lime juice
½ teaspoon soy sauce
⅛ teaspoon garlic powder

Steps:

  • Combine 1 cup vinaigrette and 1 tablespoon rosemary in a large resealable plastic bag. Add chicken thighs and drumsticks. Seal bag and turn to coat. Refrigerate for 1 hour.
  • Combine remaining rosemary, raspberry jam, 4 1/2 teaspoons vinaigrette, lime juice, soy sauce, and garlic powder in a small bowl.
  • Prepare an outdoor grill for indirect medium heat and lightly oil the grate.
  • Drain and discard the marinade. Place chicken pieces skin-side down on the grill rack. Grill, covered, over indirect heat for 20 minutes. Flip. Grill, basting occasionally with raspberry jam mixture, until a meat thermometer inserted into the center reads 180 degrees F (80 degrees C), 10 to 20 minutes more.

Nutrition Facts : Calories 340.2 calories, Carbohydrate 19.1 g, Cholesterol 101.2 mg, Fat 15.8 g, Fiber 0.1 g, Protein 28.7 g, SaturatedFat 4.1 g, Sodium 360.5 mg, Sugar 17.9 g

GRILLED PEACH SALAD WITH SPINACH AND RASPBERRIES



Grilled Peach Salad with Spinach and Raspberries image

Right before your grilled entree comes off the grill, throw some peaches on for the salad. The caramelization adds a dimension of flavor and appearance to the peaches. Put them on a bed of fresh spinach, add raspberries and a good vinaigrette, and some almonds, too, for crunch.

Provided by Bibi

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 10

¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
½ clove garlic, minced
½ teaspoon Dijon mustard
1 pinch salt and freshly ground black pepper
2 fresh peach, sliced into 8 pieces
1 tablespoon avocado oil
8 ounces fresh spinach
6 ounces fresh raspberries
¼ cup sliced blanched almonds

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine olive oil, balsamic vinegar, garlic, mustard, salt, and pepper in a small container with a lid. Cover and shake vigorously to combine dressing ingredients. Set aside.
  • Brush peach slices lightly with avocado oil. Place peaches, cut-side down, onto the grill; cook until grill marks form, 1 to 2 minutes. Turn each slice and cook until grill marks form, 1 to 2 minutes more. Remove from grill
  • Divide spinach between 4 salad plates. Top each salad with 4 grilled peach slices. Evenly distribute raspberries and top with some almonds. Drizzle each salad evenly with dressing.

Nutrition Facts : Calories 249.2 calories, Carbohydrate 13.6 g, Fat 21 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 104.5 mg, Sugar 7.6 g

GRILLED CHICKEN AND BABY SPINACH SALAD W/ RASPBERRY VINAIGRETTE



Grilled Chicken and Baby Spinach Salad W/ Raspberry Vinaigrette image

Rotisserie chicken or leftover chicken can be used instead, or else the next time you grill chicken, throw a couple of extra boneless skinless ones on and make this the next day. From Fitness (June 2005)

Provided by Vino Girl

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

10 ounces Baby Spinach, washed and dried
12 ounces grilled boneless skinless chicken breasts, sliced (about 16 oz uncooked)
1 pint raspberries, divided
3 tablespoons red wine vinegar
1 tablespoon honey (orange blossom, if possible)
1 tablespoon olive oil
1 shallot

Steps:

  • Arrange spinach leaves, chicken, and 3/4 of the raspberries on a large serving platter or divided equally on 4 plates.
  • Place vinegar, honey, oil, shallot and 1/4 of the raspberries in a blender; blend one minute or until smooth.
  • Drizzle dressing over salad.

Nutrition Facts : Calories 199.8, Fat 5.2, SaturatedFat 0.8, Cholesterol 49.3, Sodium 113, Carbohydrate 17.1, Fiber 6.6, Sugar 8.1, Protein 22.8

RASPBERRY-CHICKEN SALAD



Raspberry-Chicken Salad image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 11

1/4 cup raspberry preserves
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
Salt and ground black pepper
2 tablespoons minced scallion
1 cup fresh raspberries
4 cooked chicken breast halves, cut into 1-inch pieces
4 cups chopped Bibb lettuce
Nut bread
Cream cheese

Steps:

  • In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper. Add scallions and raspberries to vinaigrette. Add diced chicken and toss to combine with vinaigrette. Arrange lettuce on individual plates. Spoon chicken mixture over lettuce just before serving. Serve with nut bread and cream cheese, if desired.

SPINACH SALAD WITH GRILLED CHICKEN, MANGO, AND RASPBERRIES SZWARC



Spinach Salad with Grilled Chicken, Mango, and Raspberries Szwarc image

Provided by Sandy Szwarc

Categories     Salad     Chicken     Fruit     Ginger     Marinate     Raspberry     Mango     Walnut     Spinach     Summer     Grill/Barbecue     Gourmet     New Mexico

Yield Serves 2 generously

Number Of Ingredients 18

For dressing:
2 tablespoons raspberry vinegar*
1 tablespoon balsmic vinegar
1 tablespoon soy sauce
3/4 teaspoon Dijon mustard
1 1/2 teaspoons minced peeled fresh gingerroot
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper, or to taste
1/3 cup extra-virgin olive oil
1 whole skinless boneless chicken breast (3/4 pound), halved
1 bunch spinach (about 3/4 pound), coarse stems discarded and leaves washed well and spun dry
1 firm-ripe mango, cut into 1/4-inch thick slices
2 plum tomatoes, sliced thin
2/3 cup raspberries, picked over
4 scallions, chopped fine
1/4 cup walnuts, toasted and chopped coarse
Available at specialty foods shops and some supermarkets.

Steps:

  • Make dressing:
  • In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.)
  • In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)
  • Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. (Chicken may be made up to this point 1 day ahead and chilled, covered.)
  • Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.

GRILLED RASPBERRY CHICKEN SALAD



Grilled Raspberry Chicken Salad image

Easy recipe for a great salad. I used bottled raspberry vinaigrette dressing. You choose your favorite. Cook time does not include marinade time.

Provided by MsSally

Categories     Chicken Breast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

2 -3 chicken breasts
1/2 cup raspberry vinaigrette dressing
1/2 teaspoon garlic powder
1/2 teaspoon rosemary
4 cups lettuce (torn)
1 cup cucumber (sliced)
1/2 cup mandarin orange (drained)
1/2 cup raspberries
1/4 cup red onion (chopped)
1/2 cup pecans (chopped)
additional raspberry vinaigrette dressing

Steps:

  • Mix 1/2 cup dressing with garlic powder and rosemary. Place chicken breasts in a plastic zip-top bag and add dressing marinate in fridge for 30 minutes to 8 hours.
  • Grill chicken 4 to 5 minutes over med high coals, or till meat registers 155°. Remove from heat and cover. Allow to rest for 10 minutes to come to temperature.
  • Meanwhile, place lettuce on 4 plates. Divide other ingredients equally among the 4 plates. Slice each chicken breast and put equal amount of chicken on each plate. Add additional dressing and enjoy.

CHICKEN STRAWBERRY SPINACH SALAD



Chicken Strawberry Spinach Salad image

This pretty spinach salad, topped with grilled chicken, strawberries and almonds, features a delectably sweet poppy seed dressing. Made in moments, it's a refreshing lunch or light supper for two. -Ginger Ellsworth, Caldwell, Idaho

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 7

3/4 pound boneless skinless chicken breasts, cut into strips
1/4 cup reduced-sodium chicken broth
1/4 cup poppy seed salad dressing, divided
2 cups fresh baby spinach
1 cup torn romaine
1 cup sliced fresh strawberries
1/4 cup sliced almonds, toasted

Steps:

  • Place chicken on a double thickness of heavy-duty foil (about 18 in. x 15 in.). Combine broth and 1 tablespoon poppy seed dressing; spoon over chicken. Fold edges of foil around chicken mixture, leaving center open. Grill, covered, over medium heat until chicken is no longer pink, 10-12 minutes., In a large salad bowl, combine the spinach, romaine and strawberries. Add the chicken and remaining poppy seed dressing; toss to coat. Sprinkle with almonds.

Nutrition Facts : Calories 438 calories, Fat 22g fat (3g saturated fat), Cholesterol 104mg cholesterol, Sodium 386mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 39g protein.

Tips:

  • Prep Everything Ahead of Time: To make assembly quick and easy, wash and dry all your ingredients, cook the chicken, and make the dressing ahead of time.
  • Use Fresh, High-Quality Ingredients: The quality of your ingredients will directly affect the taste of your salad. Opt for fresh, ripe fruits and vegetables, and use a high-quality olive oil and vinegar for the dressing.
  • Don't Overcook the Chicken: Overcooked chicken will be tough and dry. Cook chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
  • Make the Dressing Just Before Serving: This will help the flavors meld and prevent the dressing from separating.
  • Toss the Salad Gently: Tossing the salad too vigorously will bruise the delicate ingredients. Use a light hand and toss just until the ingredients are evenly coated with dressing.

Conclusion:

This Grilled Chicken and Raspberry Spinach Salad is a delicious and refreshing meal that's perfect for summer. It's packed with fresh fruits, vegetables, and protein, and the tangy raspberry vinaigrette dressing adds a pop of flavor. Whether you're serving it for lunch, dinner, or a special occasion, this salad is sure to be a hit.

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