Grilled Chicken Salad with Raspberries

Make this restaurant-fancy salad for two in just 30 minutes.

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  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 2
 

Ingredients

2
tablespoons seedless raspberry jam
1 1/2
tablespoons raspberry vinegar
1
tablespoon honey
1 1/2
teaspoons olive oil
2
boneless skinless chicken breasts
1/4
teaspoon coarsely ground black pepper
1/2
bag (10-oz size) American blend mixed salad greens
1/2
cup fresh raspberries
2
frozen soft white or crusty wheat dinner rolls

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat gas grill or coals. In medium bowl, stir together jam, vinegar, honey and oil. Reserve one-third of the mixture for dressing. Add chicken to remaining mixture, tossing to coat. Let stand at room temperature 10 minutes.
  • 2 When ready to grill, remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill over medium coals. Cook 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Sprinkle with pepper. To heat dinner rolls, place rolls in foil on grill during last 6 to 7 minutes of cooking time.
  • 3 In large bowl, toss salad greens and reserved dressing. Divide between 2 serving plates. Slice each chicken breast crosswise into slices; do not separate slices. Fan chicken slices; arrange 1 breast on salad greens on each plate. Garnish with raspberries. Serve with dinner rolls.
  • 1 Heat gas grill or coals. In medium bowl, stir together jam, vinegar, honey and oil. Reserve one-third of the mixture for dressing. Add chicken to remaining mixture, tossing to coat. Let stand at room temperature 10 minutes.
  • 2 When ready to grill, remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill over medium coals. Cook 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Sprinkle with pepper. To heat dinner rolls, place rolls in foil on grill during last 6 to 7 minutes of cooking time.
  • 3 In large bowl, toss salad greens and reserved dressing. Divide between 2 serving plates. Slice each chicken breast crosswise into slices; do not separate slices. Fan chicken slices; arrange 1 breast on salad greens on each plate. Garnish with raspberries. Serve with dinner rolls.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
100),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1g
1%
),
Cholesterol
75mg
75%;
Sodium
280mg
280%;
Total Carbohydrate
46g
46%
(Dietary Fiber
5g
5%
  Sugars
26g
26%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
20%;
Calcium
6%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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