Ever get a craving for a specific food that you can’t get where you are? That’s been happening to me lately. I’ve been craving raspberry chicken salad from Casey’s market in Western Springs when I’m living in Denver. This means that my craving can’t be fulfilled without a trip from my parents to the market, a box full of dry ice, and a hefty shipping fee…unless I decide to re-create it on my own!
Here’s what you need if you want a chicken salad that’s a bit out of the ordinary and feels gourmet when you have to brown bag it to work every day:
- 3 boneless skinless chicken breasts
- 20 red seedless grapes, quartered
- a small bag of chopped pecans (can find in the baking section of any grocery store)
- 1/2 cup light mayonnaise
- 1/4 cup raspberry vinaigrette (I like Wish Bone or Annie’s, because in order to make this recipe work and not taste too oily or get runny you need a thicker, creamier vinaigrette)
- 1/2 tsp. salt
- 1/2 tsp. pepper
- olive oil
- parchment paper
Preheat oven to 375 degrees. Prep your chicken breasts on a cookie sheet on top of a piece of parchment paper for each piece of chicken. Lightly brush them with olive oil, and sprinkle a touch of salt and pepper over them (this is in addition to the amounts measured above, you’ll use those later). Fold up your parchment paper around the chicken into pouches, and bake for 20-30 minutes, depending on the size of your chicken breasts.
While the chicken is baking, prep your dressing. Whisk together your mayonnaise, salt, pepper, vinaigrette, pecans, and quartered grapes. When the chicken is done, take it out of the oven and let it cool (I usually remove it from the parchment paper pouches when I take it out). Once cool, cube each chicken breast and add it to your dressing.