Recipe inspired by Diane Sparrow, Osage, Iowa
Recipe by Southern Living August 2011

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Credit: Jennifer Davick

Recipe Summary test

hands-on:
30 mins
total:
1 hr
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour 1/2 cup Raspberry-Tarragon Dressing into a large zip-top plastic freezer bag. Cover and refrigerate remaining dressing.

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  • Add chicken to 1/2 cup dressing in bag. Seal and chill 30 minutes to 2 hours. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade. Grill chicken and fennel bulb halves, covered with grill lid, 8 to 10 minutes on each side or until chicken is done and fennel is tender. Let chicken stand 5 to 10 minutes.

  • Meanwhile, divide lettuce and next 3 ingredients among 4 plates. Thinly slice chicken and fennel; place on salads. Drizzle with remaining dressing; top with berries, cheese, and almonds. Serve immediately.

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