Grilled Chicken Salad with Raspberry Vinaigrette and Mixed Baby Greens
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 487.7
- Total Fat: 20.6 g
- Cholesterol: 25.8 mg
- Sodium: 277.1 mg
- Total Carbs: 50.9 g
- Dietary Fiber: 1.4 g
- Protein: 10.7 g
IntroductionA yummy entree salad for lunch. A yummy entree salad for lunch.
1 Grilled, Skinless, Boneless Chicken Breast
2 C Vons O Organics Spring Baby Mixed Greens
1/4 C Dry Roasted and Salted Almonds
1/4 C Feta Cheese
1/2 C Raspberries (fresh or frozen)
1/4 C Apple Cider Vinegar
1/4 C Balsamic Vinegar
2 tsp Agave Nectar
1 Tbl Dijon Mustard
1/4 C Olive Oil
Fresh raspberries, strawberries, pears, blackberries, pomegranate seeds, or blueberries can be added to this salad if you desire. Also, there is quite a bit of sodium in the recipe due to the dressing; you can cut the amount of sodium by making your own dijon mustard, foregoing the feta cheese, and getting unsalted almonds instead of salted ones, but there will still be a bit of salt in the recipe.
Dressing: Add all of the ingredients except the olive oil together into a food processor and blend until the consistency is mostly liquid. Slowly add oil and blend until desired consistency.
Plating: The recipe makes four servings. Mix feta cheese, almonds, chicken, and salad together, and then toss the salad with the dressing. You can place the different servings of salad into individual Tupperware containers and have salad for lunch for about 4 days (If you do this, don't toss the salad with dressing. Instead, put the dressing in a separate container).
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user MISTRESSOFPROSE.