Grilled Chicken and Raspberry Salad

Name: Grilled Chicken and Raspberry Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 4 servings Freshly ground black pepper; 237 milliliters raspberries; 283 grams package ready-to-eat Italian salad mix; 454 grams skinless, boneless chicken breast halves; 3 Tbsps raspberry fruit spread

Grilled Chicken and Raspberry Salad requires about 45 minutes from start to finish. This main course has 212 calories, 25g of protein, and 3g of fat per serving. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. A mixture of chicken breast halves, ready-to-eat salad mix, raspberries, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the raspberries you could follow this main course with the Vanilla Cupcakes with Lemon Cream and Raspberries as a dessert. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet.

Instructions

Prepare grill.

Equipment you will use

Grill

Combine vinegar and fruit spread in a small bowl, stirring with a whisk until smooth. Reserve 3 tablespoons vinegar mixture.

Ingredients you will need

Fruit Spread

Vinegar

Equipment you will use

Whisk

Bowl

Brush remaining 1/4 cup vinegar mixture evenly over chicken breast halves.

Ingredients you will need

Chicken Breast Halves

Vinegar

Place chicken on grill rack coated with cooking spray; grill, covered, 5 minutes on each side or until chicken is done. Set chicken aside.

Ingredients you will need

Cooking Spray

Whole Chicken

Equipment you will use

Grill

Place salad mix in a large bowl; pour reserved 3 tablespoons vinegar mixture over lettuce, and toss well. Arrange lettuce mixture evenly on each of 4 individual serving plates.

Ingredients you will need

Mixed Greens