Grilled Chicken and Raspberry Salad

Italian salad mix is a combination of romaine lettuce and radicchio. One 10-ounce bag contains about 6 cups greens.

Yield: 4 servings (serving size: 1 1/2 cups lettuce, 3 ounces chicken, and 1/4 cup raspberries)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 0.0%
  • Fat: 1.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.7g
  • Carbohydrate: 15.1g
  • Fiber: 3.3g
  • Cholesterol: 66mg
  • Iron: 1.9mg
  • Sodium: 83mg
  • Calcium: 50mg

Ingredients

  • 1/4 cup balsamic vinegar
  • 3 tablespoons raspberry fruit spread
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1 (10-ounce) package ready-to-eat Italian salad mix
  • 1 cup raspberries
  • Freshly ground black pepper

Preparation

  1. 1. Prepare grill.
  2. 2. Combine vinegar and fruit spread in a small bowl, stirring with a whisk until smooth. Reserve 3 tablespoons vinegar mixture. Brush remaining 1/4 cup vinegar mixture evenly over chicken breast halves. Place chicken on grill rack coated with cooking spray; grill, covered, 5 minutes on each side or until chicken is done. Set chicken aside.
  3. 3. Place salad mix in a large bowl; pour reserved 3 tablespoons vinegar mixture over lettuce, and toss well. Arrange lettuce mixture evenly on each of 4 individual serving plates.
  4. 4. Cut chicken crosswise into thin strips; arrange chicken strips evenly on lettuce mixture. Top evenly with raspberries. Sprinkle with pepper.
  5. carbo rating: 12
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