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You can use chicken breast tenders in lieu of filets.
You can also use a blend of strawberries, raspberries, blackberries, or any combination of them.
If poppy seeds cause you indigestion, just omit them.
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| Raspberry Chicken Salad |
Ingredients
(4 servings - 245 calories per serving)
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| 1/4 cup |
raspberry vinegar |
| 3 tbsp |
salad oil |
| 1/2 tsp |
poppy seed |
| 1/4 tsp |
black pepper |
| 1 pound |
chicken breast filets (boneless, skinless) |
| 6 cups |
mixed greens or baby spinach |
| 1/2 |
red onion (thinly sliced, broken into rings) |
| 1 cup |
raspberries (washed) |
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- Preheat gas or charcoal grill.
- In blender or shaker, combine raspberry vinegar, oil, poppy seed, and pepper.
- Blend or shake until well blended.
- Place in refrigerator to chill.
- Place chicken breasts on grill 6-8 inches from heat.
- Grill for 12 to 15 minutes turning once.
- Remove chicken to cutting board to cool.
- Slice chicken, diagonally, into 1/2-inch slices.
- On large serving plates, arrange salad greens or spinach, onion, and chicken slices.
- Drizzle chilled dressing over salads.
- Garnish each salad with fresh raspberries.
- Serve immediately, or chill and serve cold.
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