Citrus Grilled Chicken Salad with Raspberry Vinaigrette

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Citrus Grilled Chicken Salad with Raspberry Vinaigrette calories by ingredient
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Introduction

This is a great fresh salad, and easy to make. On it's own, it's a complete meal for under 500 calories.

We also like to enjoy a chewy, whole wheat bread on the side.
This is a great fresh salad, and easy to make. On it's own, it's a complete meal for under 500 calories.

We also like to enjoy a chewy, whole wheat bread on the side.

Number of Servings: 5

Ingredients

    Marinade:
    1/4 c. lemon juice
    1/4 c. lime juice
    1/4 c. orange juice
    2 tbsp. olive oil
    1 tbsp. chopped basil
    salt and pepper (optional)

    1 lb boneless, skinless chicken breasts, pounded to even thickness

    Vinaigrette:
    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 vinegar
    1 tsp. dijon mustard
    1 tsp. dried oregano (if using ground/powder, only use 1/2 tsp)
    1/4 tsp. salt
    1/4 tsp. black pepper

    Salad:
    6 cups mixed salad/field greens
    1 bosc or d'anjou pear, peeled and sliced.
    1/2 c. feta cheese
    1/2 c. chopped red onion

Directions

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.

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