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Chicken Raspberry Salad

(0 Votes)
Updated May 17, 2018
Chicken Raspberry Salad
SERVES
4
CHILL TIME
1 Hr

Fresh raspberries, rice vinegar and tarragon give chicken breasts just the right zip in this light, fresh salad that works for brunch, lunch or a quick dinner.

What You'll Need

  • 3/4 cup roasted garlic-flavored seasoned rice vinegar, divided
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 4 boneless, skinless chicken breast halves
  • 1 cup fresh raspberries
  • 3 tablespoons honey
  • 1 tablespoon vegetable oil
  • 2 navel oranges
  • 1 (10-ounce) bag mixed baby greens
  • 1/4 cup pecans

What to Do

  1. In a shallow dish, combine 1/2 cup rice vinegar, the tarragon, and salt; mix well. Add chicken to dish, cover and marinate in the refrigerator at least 1 hour.
     
  2. In a blender, combine raspberries, remaining 1/4 cup rice vinegar, the honey, oil, and zest from 1 orange; cover and blend until smooth.
     
  3. Grill or saute chicken until no pink remains. Cool slightly and slice each breast.
     
  4. Divide greens evenly among 4 plates. Place sliced chicken over greens.
     
  5. Peel and slice each orange crosswise into 8 slices. Arrange 4 orange slices on each plate. Pour raspberry dressing over chicken and salad. Sprinkle with pecans and serve immediately. Garnish with fresh raspberries.

Notes

Recipe courtesy of Mizkan Americas

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