Pre-order your Thanksgiving feast
Skip the stress of last-minute shopping, prepping and cooking. Get your order in now before it's too late! Pre-order by Oct 7 for pickup on Oct 10 or 11.
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
- Preheat natural gas barbecue for 10 - 15 minutes.
- Combine chicken and oil in a heavy plastic bag. Squeeze bag to coat chicken with oil. Remove chicken from bag.
- Grill chicken over medium heat on natural gas barbecue for 12 - 15 minutes or until chicken is cooked through.
- Cool chicken for 5 minutes; cut diagonally into slices.
- 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
- Whisk together, vinegar, sugar, salt and pepper.
- Gradually whisk in oil until blended.