Grilled Chicken with Herbs and Arugula Salad with Raspberries

My daughter came for lunch today with all three of her beautiful children, not that I'm partial or anything like that! I thought the boys might like harvesting some lettuce and arugula for our salad. So, JD and I spent a little time poking around in the vegetable garden. I had the chicken marinating in some white wine, olive oil and a handful of herbs I picked earlier in the day.

I was inspired to make a salad with raspberries because of all the beautiful and delicious looking green salads I've seen lately with strawberries, nuts and goat cheese. I wanted to take a picture of the raspberries but JD loves them and I was lucky to have enough left over for the salad. This recipe is simple and can be made with what you have on hand in your pantry or garden.


I'm feeling very sentimental so here is a picture of both boys sitting on a bench on my deck outside behind my kitchen. When the sun comes out this is where I photograph the food for my blog. The boys ate grilled chicken and raspberries for lunch with a yogurt for dessert. I love having them for lunch, we live in the same town and I know I'm blessed to see them as often as I do! Next post I'll share a few pictures of my granddaughter.

Recipe ingredients and directions
Serves 4

4 skinless boneless chicken breasts, pounded to even thickness
1 large handful of herbs, chopped, I used sweet basil, marjoram and parsley
1 tablespoon olive oil
1/4 cup dry white wine
2 quarts lettuce and arugula
1 cup raspberries
1/2 cup macadamia nuts, chopped
1/2 cup crumbled goat cheese
4 tablespoons hazelnut oil
2 -3 teaspoons champagne vinegar
Sea salt and freshly ground black pepper to taste

Marinate the chicken in the herbs, olive oil and white wine for at least 3 hours. Salt and pepper before Grilling for a few minutes on each side, depending on how thin you pound out the breasts. Set aside to cool.

Place the lettuce and arugula in a large bowl. Whisk together the hazelnut oil, champagne vinegar, sea salt and freshly ground pepper to make the salad dressing. Toss the greens with the dressing. I serve this salad on each individual plate with the grilled chicken and sprinkle the raspberries, goat cheese and macadamia nuts on the greens.