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Serves 4
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For the chicken
¼ cup fresh lemon juice
1 tablespoon coarsely ground black pepper
½ cup extra-virgin olive oil
2 pounds boneless, skinless chicken easts
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For the Salad
1 container spring mix
½ cantaloupe, cut into chunks
½ cup raspberries
2 kiwis, cut into chunks
4 ounces walnuts, toasted
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For the Raspberry Vinaigrette
½ cup raspberries
¼ cup apple cider vinegar
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2 teaspoons sugar
1 tablespoon Dijon mustard
¼ cup olive oil
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Prep the chicken by combining the lemon juice, olive oil, and black pepper in a small bowl. Pour over the chicken easts, cover, and marinate in the fridge for at least 30 minutes. Preheat your grill and lightly oil the grates. Cook marinated chicken easts on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness.
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Make the dressing by combining raspberries, vinegars, sugar, and mustard in a blender or food processor and puree until smooth. Add the oil slowly until well combined. Plate the meal by spreading a layer of spring mix on a plate. Place the grilled chicken on top and arrange raspberries, cantaloupe, kiwis, and walnuts around the chicken. Drizzle with dressing and serve.
