I tend to cook with a lot of chicken and am always looking for ways to change it. I found a recipe for a raspberry chicken salad and thought I would modify it a bit for just a standard chicken dish. I made this the other night and after posting pictures across my social media accounts, I thought I would share the recipe with my followers.
Prep Time: 4-8 hours
Cook Time: 20 mins
- 3 Chicken Breast
- 1 cup of Marie’s Raspberry Vinaigrette
- Candied Pecans
- Goat Cheese
- 1 tsp of raspberry vinaigrette to top chicken when finished
For the chicken marinade, place chicken in a ziplock bag, or preferred sealable container, and add the raspberry vinaigrette. I used Marie’s, it is gluten free with no preservatives, and ingredients I could pronounce.
For the candied pecans, I opted to make my own candied pecans to avoid the additional, less than healthy ingredients. I found this great recipe from the Paleo Table, the recipe calls for six basic ingredients and the instructions are simple and easy to follow.
When the oil is hot, add the chicken breast. Turn the chicken over after 5 minutes, cook for another 5 minute before turning the burner down to “Lo,” cover with lid. After another 5 minutes turn the burner off, leaving the lid on allow the chicken to sit for another 5-10 minutes.
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