Chicken · 20 min
Grilled Chicken Salad with Goat Cheese, Fresh Raspberries & Pecans
- 20 min
- 2–6 servings
- 572 kcal / serving
A bright, balanced salad with tender chicken, creamy goat cheese, juicy raspberries, and crunchy pecans. It comes together quickly for weeknights and offers a mix of textures from greens to toppings.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbchicken breasts, boneless skinless
- ½ (4 oz) loggoat cheese
- ¼ cuppecan halves
- 1 (6 oz) pkgraspberries
- 1 (5 oz) pkgspring mix (mixed greens)
- 45 mlFrench vinaigrette
From the pantry: black pepper, extra virgin olive oil, red wine vinegar, salt
Cookware
chef's knife · colander · cutting board · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
Shopping list by aisle
Produce
- 1 (6 oz) pkgraspberries
- 1 (5 oz) pkgspring mix (mixed greens)
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ½ (4 oz) loggoat cheese
Pantry & dry goods
- ¼ cuppecan halves
Sauces, oils & condiments
- 45 mlFrench vinaigrette
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| pecan halves | ¼ cup | ½ cup | ¾ cup |
| raspberries | 1 (6 oz) pkg | 2 (6 oz) pkgs | 3 (6 oz) pkgs |
| spring mix (mixed greens) | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| French vinaigrette | 45 ml | 90 ml | 135 ml |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Pat the chicken dry and lay it flat on a cutting board. Cut horizontally to form thin cutlets, then season both sides with salt and pepper.
- Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
- When hot, brush the pan with a little oil and add the chicken. Cook, turning once, until cooked through, about 3–4 minutes per side.
- Rinse and dry the mixed greens and place them in a medium bowl.
- Rinse and dry the raspberries and add them to the greens.
- Chop the pecans on a clean cutting board and scatter them over the greens.
- Transfer the chicken to a cutting board, slice into thin strips, and add to the bowl. Drizzle with French vinaigrette and toss to combine.
- Divide the salad onto plates, crumble goat cheese over the top, and serve.
Two tips
- Prep the greens and raspberries earlier in the day for a quicker assembly at mealtime.
- If desired, swap in walnuts or almonds for pecans and serve the salad with a simple vinaigrette instead of the French vinaigrette.
Nutrition per serving
- Calories
- 572 kcal
- Protein
- 47 g
- Carbs
- 14 g
- Fat
- 37 g
- Fiber
- 8 g
- Sodium
- 408 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.