I don’t know about you, but salads as a main course are not something I crave in the fall and winter months. In summer, however, I am all about them. I suppose it’s just the bounty of fresh produce that makes salads so appealing, and the subsequent absence in the winter making me less enthused. Other than strawberry spinach salad, I don’t normally gravitate to fruit-salad combos, but this one just works. And bonus, it involves grilling, another one of my favorite things about summer.
Mixed greens are topped with a grilled chicken breast marinated in a raspberry vinaigrette which is also used to dress the salad. Fresh raspberries, grilled peaches, baguette slices with brie, and candied almonds finish the whole thing off for a meal that embodies this season of plenty. We loved the balance of sweet and savory, and the variety of textures this dish provides. This makes a lovely lunch or a light and healthy dinner, and it’s most definitely not your run of the mill, boring salad. I’ll definitely continue making the vinaigrette separately as well to expand my repertoire of homemade salad dressings.