• Chicken Raspberry Salad

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    • 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


    1. 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.
    2. In a blender, combine raspberries, remaining 1/4 cup rice vinegar, the honey, oil, and zest from 1 orange; cover and blend until smooth.
    3. Grill or saute chicken until no pink remains. Cool slightly and slice each breast.
    4. Divide greens evenly among 4 plates. Place sliced chicken over greens.
    5. Peel and slice each orange crosswise into 8 slices. Arrange 4 orange slices on each plate.
    6. Pour raspberry dressing over chicken and salad. Sprinkle with pecans and serve immediately. Garnish with fresh raspberries.

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