BBQ Chicken Salad Bowl with Raspberry Pesto Vinaigrette

Main dish | July 31, 2015 | By

BBQ Chicken Salad Bowl with Raspberry Pesto Vinaigrette
  1. 2 chicken breasts, cut into 1½ inch pieces
  2. 4 tablespoons of your favorite BBQ sauce, or homemade BBQ sauce, divided
  3. 1 tablespoon honey
  4. Sea salt
  5. 4 cups spinach leaves
  6. A few handfuls of cherry tomatoes
  7. ¼ cup mint leaves, lightly packed
  8. ¼ cup basil leaves, lightly packed
  9. 2 tablespoons slivered almonds
  10. 2 tablespoons goat cheese (optional)
  11. Sliced radishes, raspberries and edible flowers, for garnish (optional)
For the raspberry basil vinaigrette
  1. 1 cup fresh or frozen and thawed raspberries
  2. ⅓ cup cold water
  3. 2 tablespoons basil leaves, packed (if you have a high-powered blender you can leave the stems on)
  4. 2 tablespoons honey
  5. 1 tablespoon neutral flavored oil (such as extra virgin olive oil etc)
  6. 1 tablespoon balsamic vinegar
  1. Preheat your BBQ to medium high. Oil the grate well.
  2. Toss the chicken chunks with 2 tablespoons of the BBQ sauce and honey and pop them on the BBQ. Grill them until dark grill marks appear and no pink remains in the middle, about 10 minutes, turning a few times. Brush them with the remaining 2 tablespoons of BBQ sauce and sprinkle them with some sea salt.
  3. While the chicken is cooking prepare the salad dressing. Put all the salad dressing ingredients in a blender and blend on high until smooth.
  4. Fill 2 bowls (or a small platter) with spinach leaves. Top with the BBQ chicken, tomatoes, mint and basil leaves, slivered almonds, goat cheese and garnishes. Drizzle with the dressing and serve immediately.
  1. The dressing and BBQ chicken can be made up to 2 days in advance.
Hearth and Honey


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