Chicken Raspberry Salad Recipe
Ingredients
- Ingredients
- 3/4 cup roasted garlic-flavored seasoned rice vinegar, divided
- 1 teaspoon dried tarragon
- 1/2 teaspoon salt
- 4 boneless, skinless chicken breast halves
- 1 cup fresh raspberries
- 3 tablespoons honey
- 1 tablespoon vegetable oil
- 2 navel oranges
- 1 (10-ounce) bag mixed baby greens
- 1/4 cup pecans
Directions
- In a shallow dish, combine 1/2 cup rice vinegar, the tarragon, and salt; mix well. Add chicken to dish, cover and marinate in the refrigerator at least 1 hour.
- In a blender, combine raspberries, remaining 1/4 cup rice vinegar, the honey, oil, and zest from 1 orange; cover and blend until smooth.
- Grill or saute chicken until no pink remains. Cool slightly and slice each breast.
- Divide greens evenly among 4 plates. Place sliced chicken over greens.
- Peel and slice each orange crosswise into 8 slices. Arrange 4 orange slices on each plate.
- Pour raspberry dressing over chicken and salad. Sprinkle with pecans and serve immediately. Garnish with fresh raspberries.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 786g | |
| Calories 818 | |
| Calories from Fat 237 | 29% |
| Total Fat 27.41g | 34% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.41g | |
| Cholesterol 107mg | 36% |
| Sodium 1298mg | 54% |
| Potassium 1238mg | 35% |
| Total Carbs 96.25g | 26% |
| Dietary Fiber 13.8g | 46% |
| Sugars 76.05g | 51% |
| Protein 47.6g | 76% |
