Grilled Chicken and Raspberry Salad
- For dressing, in a screw-top jar combine raspberry vinegar, oil, poppy seeds, salt, and pepper. Cover and shake well. Set aside.
- Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170 degree F), turning once halfway through grilling.
- Place salad greens and onion on a large serving platter. Thinly slice chicken diagonally; arrange on top of greens mixture. Drizzle with dressing; sprinkle with raspberries. Makes 4 main-dish servings.
From the Test Kitchen
Preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes or until chicken is tender and no longer pink (170 degree F), turning once halfway through broiling.
Nutrition Facts (Grilled Chicken and Raspberry Salad)
- Per serving:
- 244 kcal ,
- 14 g fat
- (2 g sat. fat ,
- 59 mg chol. ,
- 190 mg sodium ,
- 8 g carb. ,
- 2 g fiber ,
- 23 g pro.