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  • All Year
  • 30 min
  • Serves 2-4

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Herbes de Provence Olive Oil

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Raspberry Balsamic Vinegar

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Herbes de Provence Olive Oil & Raspberry Balsamic

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Herbes de Provence & Raspberry Chicken Salad

A wonderful new salad recipe brought to you by the owner of Saratoga Olive Oil Co., Barbara Braidwood. Her newest creation is a tantalizing spin on the ever popular - salad with grilled chicken!

Ingredients

  • For Chicken
  • 2 pounds boneless, skinless Chicken Breast
  • juice of 1 Lemon
  • 1 Cup SOOC Herbes De Provence Olive Oil Salt & Pepper, to taste
  • For Salad
  • 5 oz Organic Spring Mix, washed and spun
  • 1 Cup fresh Raspberries, washed and patted dry
  • 1/3 Cup dried Cranberries
  • 1/3 Cup crumbled Feta Cheese
  • 1/3 Cup Walnut pieces (toasted in 350°F oven for 8-10 min)
  • For Dressing
  • 1/2 Cup SOOC Varietal (unflavored) Olive Oil
  • 4 Tbsp SOOC Raspberry Balsamic Vinegar
  • 2 Tbsp Black Rooster maple syrup
  • 2Tsp Dijon mustard

Directions

  • 1. Whisk together Herbes De Provence Olive Oil and lemon juice.
  • 2. Salt and pepper boneless chicken and place in bowl with marinade.
  • 3. Refrigerate for 1-2 hours. Turn chicken over 1⁄2 way through marinate time to evenly marinate both sides.
  • 4. Place the lettuce, raspberries, cranberries and feta cheese evenly on large platter.
  • 5. Grill chicken for approx. 20 minutes (until internal temperature is 165°F). Let rest for 5 minutes before slicing in thin strips.
  • 6. Place chicken over bed of salad and drizzle all with prepared dressing.
  • 7. Salt and pepper to taste. Enjoy!

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Herbes de Provence & Raspberry Chicken Salad

  • All Year
  • 30 min
  • Serves 2-4

A wonderful new salad recipe brought to you by the owner of Saratoga Olive Oil Co., Barbara Braidwood. Her newest creation is a tantalizing spin on the ever popular - salad with grilled chicken!

Ingredients

  • For Chicken
  • 2 pounds boneless, skinless Chicken Breast
  • juice of 1 Lemon
  • 1 Cup SOOC Herbes De Provence Olive Oil Salt & Pepper, to taste
  • For Salad
  • 5 oz Organic Spring Mix, washed and spun
  • 1 Cup fresh Raspberries, washed and patted dry
  • 1/3 Cup dried Cranberries
  • 1/3 Cup crumbled Feta Cheese
  • 1/3 Cup Walnut pieces (toasted in 350°F oven for 8-10 min)
  • For Dressing
  • 1/2 Cup SOOC Varietal (unflavored) Olive Oil
  • 4 Tbsp SOOC Raspberry Balsamic Vinegar
  • 2 Tbsp Black Rooster maple syrup
  • 2Tsp Dijon mustard

Directions

  • 1. Whisk together Herbes De Provence Olive Oil and lemon juice.
  • 2. Salt and pepper boneless chicken and place in bowl with marinade.
  • 3. Refrigerate for 1-2 hours. Turn chicken over 1⁄2 way through marinate time to evenly marinate both sides.
  • 4. Place the lettuce, raspberries, cranberries and feta cheese evenly on large platter.
  • 5. Grill chicken for approx. 20 minutes (until internal temperature is 165°F). Let rest for 5 minutes before slicing in thin strips.
  • 6. Place chicken over bed of salad and drizzle all with prepared dressing.
  • 7. Salt and pepper to taste. Enjoy!