Grilled chicken salad with fruit. Fresh summer salad that is healthy and light made with grilled chicken, raspberries and peaches.
Marinate chicken with raspberry vinaigrette in a large bowl overnight. Season with salt + pepper before grilling.
Heat grill to medium heat. Butterfly chicken to similar thickness, about 1/4 inch thick.
Once grill is heated, brush some olive oil on grill and grill chicken for about 4-5 minutes per side or until a digital read thermometer measures 165F. Set aside to rest.
Add walnuts, coconut sugar and coconut oil to a skillet and heat over medium heat for about 4-5 minutes. Stir constantly, especially at the end to ensure walnuts do not burn.
Lay walnuts out on parchment paper and allow to cool.
Add remaining ingredients to two bowls and add grilled chicken and candied walnuts. Drizzle with additional raspberry vinaigrette if desired.