This post has been compensated by Mazola Corn Oil. As with all sponsored content, I only promote products I use in my own kitchen. All opinions are my own.
I hadn’t shared a salad in a while, and with June here it felt like the right time. Mazola® provided the inspiration for this vibrant Raspberry Grilled Chicken Salad, which uses fresh raspberries both in the chicken marinade and the dressing. The candied cayenne almonds bring a delightful sweet-and-spicy crunch that complements the bright fruit and tender grilled chicken.
During my time as a Mazola Corn Oil brand ambassador I’ve shared three recipes I’m proud of. If you missed the others, I previously posted a moist Pumpkin Apple Muffin recipe and a hearty Kale Corn Chowder—both made with Mazola Corn Oil and full of flavor.
What appealed to me when Mazola first reached out was science backing corn oil’s heart-healthy benefits. Studies indicate corn oil can be more effective than extra virgin olive oil at lowering cholesterol due to its higher content of plant sterols. Corn oil also offers a neutral flavor and a high smoke point, making it versatile for sautéing, grilling, and even baking—reasons I routinely keep it in my pantry.
- Corn oil contains more cholesterol-blocking plant sterols than many other cooking oils.
- It has a high smoke point, so it’s suitable for a wide range of cooking methods.
- Mazola Corn Oil’s neutral taste allows other ingredients to shine.
This salad is fresh, colorful, and simple to assemble. It’s ideal for making ahead: prepare the components at the start of the week and portion them into single-serve containers for easy lunches. A refrigerator “salad bar” keeps meals convenient and helps control daily calories while encouraging fresh, nutrient-dense choices.
I followed the original Mazola recipe without changes. The result is a satisfying, low-cholesterol main-course salad loaded with fresh ingredients and bold flavors. It tastes as good as it looks.
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Raspberry Grilled Chicken Salad with Candied Cayenne Almonds
Servings
4
Ingredients
For the candied cayenne almonds
- 1/3 c sliced almonds
- 1 T. sugar
- 1/4 t. cayenne pepper
- 1 t. water
For the marinade and salad dressing
- 1/4 c. white wine vinegar
- 1 1/2 c. fresh raspberries divided
- 2 T. honey
- 2 T. chopped fresh tarragon
- 2 T. minced shallots
- 1 t. Dijon mustard
- 1/8 t. sea salt
- 2 T. Mazola® Corn Oil
- 4 chicken breast portions 4 ounces each
- 8 cups spring mix lettuce
Start Cooking
Instructions
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Toast the sliced almonds in a nonstick skillet over medium-high heat until golden, stirring often, about 4 minutes. Mix sugar, cayenne and water, then add to the skillet and stir until the sugar melts and the almonds are evenly coated. Transfer to a plate and cool completely.
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Whisk together the white wine vinegar, 1/2 cup raspberries (smash them with the back of a spoon), honey, tarragon, shallots, Dijon mustard and sea salt in a medium bowl. Whisk in Mazola® Corn Oil. Pour 1/2 cup of the vinaigrette into a resealable plastic bag, add the chicken, and refrigerate to marinate for 15 minutes. Cover and chill the remaining dressing.
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Preheat the grill to medium-high heat. Clean and oil the grates to prevent sticking.
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Remove chicken from the marinade and discard any leftover marinade. Grill the chicken 5 to 7 minutes, turning once halfway through, until cooked through (165°F). Transfer to a cutting board, tent with foil, and let rest 3 minutes.
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Toss the spring mix with the reserved vinaigrette and divide among four plates. Top each salad with sliced grilled chicken, remaining raspberries, and a sprinkle of candied cayenne almonds.