Citrus Grilled Chicken Salad with Raspberry Vinaigrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Marinade:1/4 c. lemon juice1/4 c. lime juice1/4 c. orange juice2 tbsp. olive oil1 tbsp. chopped basilsalt and pepper (optional)1 lb boneless, skinless chicken breasts, pounded to even thicknessVinaigrette:1 c. fresh raspberries (unsweetened, frozen can be thawed and used)1/4 c. sugar (I don't use sugar substitutes, but if you do, you could)1/4 c. red wine vinegar1 tsp. dijon mustard1 tsp. dried oregano (if using ground/powder, only use 1/2 tsp)1/4 tsp. salt1/4 tsp. black pepperSalad:6 cups mixed salad/field greens1 bosc or d'anjou pear, peeled and sliced.1/2 c. feta cheese1/2 c. chopped red onion
In a gallon zip lock bag, combine juices basil and dash of salt and pepper if desired. Add in olive oil and mix. Add chicken. Marinate for at least 30 minutes.
Meanwhile, in a blender, combine raspberries, sugar, vinegar, mustard, oregano, salt and pepper. Blend until liquid. With blender on low, slowly stream in olive oil. Set vinaigrette aside.
Remove chicken from marinade and grill on medium heat until cooked through. Allow to rest while assembling salad, then cut into bite size pieces.
Assemble salads with equal amounts greens, pear, feta and onion. Add cut chicken to top. Drizzle with vinaigrette.
NOTES:
I often cook the chicken on our George Foreman Grill. It works great in the winter and the chicken stays juicier.
Calories can be cut by using less vinaigrette. The recipe makes a lot and I rarely use the full amount called for on my salad. Fat and calories can also be cut by using less oil in the vinaigrette.
Number of Servings: 5
Recipe submitted by SparkPeople user WHEBER.
Meanwhile, in a blender, combine raspberries, sugar, vinegar, mustard, oregano, salt and pepper. Blend until liquid. With blender on low, slowly stream in olive oil. Set vinaigrette aside.
Remove chicken from marinade and grill on medium heat until cooked through. Allow to rest while assembling salad, then cut into bite size pieces.
Assemble salads with equal amounts greens, pear, feta and onion. Add cut chicken to top. Drizzle with vinaigrette.
NOTES:
I often cook the chicken on our George Foreman Grill. It works great in the winter and the chicken stays juicier.
Calories can be cut by using less vinaigrette. The recipe makes a lot and I rarely use the full amount called for on my salad. Fat and calories can also be cut by using less oil in the vinaigrette.
Number of Servings: 5
Recipe submitted by SparkPeople user WHEBER.
Nutritional Info Amount Per Serving
- Calories: 460.3
- Total Fat: 29.0 g
- Cholesterol: 65.9 mg
- Sodium: 379.5 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 4.1 g
- Protein: 24.9 g
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