Grilled Chicken Breast With Raspberry-Walnut Vinaigrette
by Dave Jones, Chef, Log Haven, Salt Lake City, Utah
Grilled chicken and berries unite for a subtly sweet, yet tangy dish that’s perfect for your next cookout. Make the crème fraîche and raspberry vinaigrette the day before for hassle-free day-of preparation.
- Crème Fraiche
- 1 cup heavy cream
- 2 tablespoons buttermilk
- Raspberry Vinaigrette
- ¾ cup walnut oil*
- ¼ cup raspberry-infused vinegar
- 1 tablespoon fresh lemon juice
- ? cup fresh pureed raspberries, passed through a sieve or fine strainer to remove seeds
- 1 tablespoon Dijon mustard
- 1 to 2 tablespoons honey (depending on sweetness of raspberries)
- 3 sprigs thyme, chopped
- Salt and black pepper to taste
- * Though walnut oil adds a nutty flavor to the dish, vegetable or olive oil can be used as substitutes.
- 6 boneless skinless Smart Chicken breasts
- 2 to 3 tablespoons walnut oil
- 1 cup fresh berries, for garnish
- ½ cup candied walnuts, for garnish
- 2 tablespoons sliced chives, for garnish
Prepare the crème fraîche 18 to 24 hours ahead of time. Lightly whisk the cream and buttermilk together in a bowl. Cover tightly with plastic wrap and set in a warm area of your kitchen for 8 to 10 hours. Refrigerate until needed.
For the vinaigrette, slowly whisk the raspberry vinegar and lemon juice into the walnut oil; then whisk the raspberry purée and Dijon mustard into the walnut oil mix. Add the thyme, salt, and pepper and adjust seasoning as needed. Finish with honey to taste. Set aside until needed.
Preheat a grill to 400°F. Rub chicken breasts with walnut oil, salt, and pepper. Grill for 5 to 7 minutes on each side, or until the internal temperature of the chicken reaches 165°F. Remove the chicken from the grill and let rest for a few minutes. Spoon the raspberry vinaigrette over each chicken breast, followed by the crème fraîche, fresh berries, walnuts, and chives.
Pairing: Laissez Faire Red (Tempranillo, Mourvedre, Sangiovese), Snake River Valley, Idaho 2014