1. Recipes and Menus
  2. Recipes

CHICKEN SALAD WITH RASPBERRIES

This green salad is full of fresh raspberries and dressed with our Raspberry Vinaigrette. Top each salad with a grilled chicken breast for a light summery meal.

Yield: Serves 4.

July 02, 2019

CHICKEN SALAD WITH RASPBERRIES

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 tbsp canola oil
  • 8 cups mixed baby greens
  • 1 cup raspberries
  • 1/2 cup raisins or dried cranberries
  • Raspberry Vinaigrette*

Directions

  1. Preheat natural gas barbecue for 10 - 15 minutes.
  2. Combine chicken and oil in a heavy plastic bag. Squeeze bag to coat chicken with oil. Remove chicken from bag.
  3. Grill chicken over medium heat on natural gas barbecue for 12 - 15 minutes or until chicken is cooked through.
  4. Cool chicken for 5 minutes; cut diagonally into slices.
  5. Combine chicken, greens, raspberries and raisins. Add Raspberry Vinaigrette and toss to coat. Serve immediately.
Nutritional analysis per serving:

221 calories, 6.6 g fat, 22.9 g protein, 18.8 g carbohydrate, 4.5 g fibre, 72 mg sodium

*Ingredient not included in nutritional analysis.

RASPBERRY VINAIGRETTE

Ingredients

  • 3 tbsp raspberry vinegar
  • 1/2 tsp granulated sugar
  • 1/8 tsp salt
  • 1/8 tsp freshly ground pepper
  • 3 tbsp canola oil

Yield: Makes about 1/3 cup.

Directions

  1. Whisk together, vinegar, sugar, salt and pepper.
  2. Gradually whisk in oil until blended.