Thursday, June 16, 2011

Raspberry Chicken Salad with Grilled Peaches & Brie Croutons

I know that is a ridiculously long title, but it wouldn't have been possible for me to leave any of it out.  I mean seriously - Peaches?  Chicken?  Raspberry?  Brie?  No way.  Does this not sound like an awesome summer salad?  And I haven't even told you about the candied almonds.

This recipe was actually the reason I bought the Cuisine Grilling magazine last summer, but somehow I'm just now getting around to making it.  And as usual, I'm kicking myself for waiting so long.  I love salads that have fresh fruit in them - pears and apples in the fall and winter, berries, peaches, and apricots in the summer, strawberries in the's all good.

This salad has a double-dose of fresh raspberries - some are used in the vinaigrette/marinade, and the rest are tossed with the salad greens and served fresh in the salad.  It is definitely a fun dressing to make - the raspberries are mashed up with the vinegar and other dressing ingredients.  The chicken is then briefly marinated in some of the vinaigrette, while the rest is used to dress the salad.  Fresh peaches are halved, pitted, and grilled along with the chicken, and the whole salad is served with grilled brie croutons (mmmm melted brie.....).  My favorite component however, could possibly be the candied almonds.  They give the whole salad a nice crunch and dose of richness in an otherwise fairly light meal.  From start to finish this was on the table in under an hour, and it has been one of my favorite meals in several weeks.

Raspberry Chicken Salad with Grilled Peaches and Brie Croutons
adapted from Cuisine Grilling, 2010
  • 1/2 cup slivered almonds
  • 3 Tbs sugar
  • 1 Tbs unsalted butter
  • kosher salt
  • 1/3 cup red wine vinegar
  • 1 1/3 cups fresh raspberries, divided
  • 1 tsp Dijon mustard
  • 3 Tbs honey, divided
  • 3 Tbs minced fresh basil
  • 3 Tbs minced fresh mint
  • 1 Tbs minced shallots
  • 1/4 cup olive oil
  • 4 slices French bread, 1-inch thick
  • 4 slices brie (4 oz)
  • 4 boneless, skinless chicken breast halves (about 6 oz each)
  • 2 Tbs olive oil
  • 4 peaches, halved and pitted
  • 4-6 oz salad greens (I used a mix of spinach and romaine)
Toast the almonds in a nonstick skillet until golden and fragrant, stirring often.  Add the sugar, butter, and salt, and stir until the sugar dissolves and coats the almonds.  Transfer to a plate to cool, then break up into pieces.

Whisk together the vinegar, 1/3 cup raspberries, 1 tablespoon of the honey, mustard, 1 tablespoon each of the basil and mint, and the shallots.  Using the whisk, mash the raspberries to incorporate into the other ingredients.  Drizzle in the oil, whisking constantly.  Set aside 1/2 cup for the chicken marinade, and reserve the remaining dressing for the salad.

Preheat the grill to medium-high.  Pound the chicken breasts between 2 pieces of plastic wrap to 1/2-inch thickness.  Marinate the chicken in the reserved marinade for 15 minutes, turning every few minutes to evenly coat.

Meanwhile, combine the remaining honey with 2 tablespoons  of oil.  Brush onto the cut-side of the peaches, and both sides of the bread slices.

Season both sides of the chicken with salt and pepper, and grill, covered, until cooked through, about 4 minutes per side (the internal temperature should be 165 degrees).  Grill the peaches until lightly marked, about 2-3 minutes per side.  Grill the bread 1-2 minutes, until toasted.  Flip over and divide the cheese evenly among slices.  Continue grilling, uncovered, until the cheese melts, 2-3 more minutes.

Toss the salad greens and the remaining basil and mint with the reserved vinaigrette.  Gently fold in the raspberries and almonds, and serve the salad atop the chicken.  Serve with the grilled peaches and brie croutons.


Unknown said...

This looks beautiful and sounds fantastic for a warm summer day! Thanks, Chris

Blog is the New Black said...

Wow, can't WAIT to try this!

Pam @ From Apples To Zucchini said...

Love the amazing colors in this - it sounds so fresh and delicious!

Lara B Knight said...

Yum, Yum, Yum - this looks wonderful! What a beautiful lunch this will be.

Anonymous said...

These flavor combinations sound outstanding! My husband and I love grilled peaches. (The love stems from a recipe I made years ago and continue to make during peach season, bourbon glazed pork chops with grilled peaches.)Thanks for sharing.

PS - I also made your recipe for shredded beef in a crockpot and enchilada sauce. Both were delicious and will be reapeated!

Anonymous said...

Love this salad!

Annie said...

Holy yum! I am making this, like, really soon.

Paula @ Cookware Cooking said...

The combination of fruit with chicken is utterly delightful. What a refreshing sounding treat!

What's Cookin Chicago said...

I love the combination of raspberries and peaches with a salad! Even better are the brie croutons - genius!

Erin said...

I think I'd be happy with a plate full of those croutons. The rest of the salad is just a bonus!

Rob said...

I agree with Erin! The Brie Croutons sound wonderful. This is a very creative dish. Love the combination of fruit, protein and brie. I cannot wait to make this dish. Thank you so much for the recipe Josie.

Recipe Contests

Ana said...

Josie, This looks delicious and I'm trying it tonight, but the instructions leave out the mustard. I'm assuming it goes into the marinade/vinaigrette? Or should it be brushed onto the chicken before grilling? Thanks! :)

Josie said...

Thanks for catching that - the mustard is mixed into the dressing/marinade. I've updated the recipe to correct it! Hope you enjoy!

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