Grilled Chicken Salad with Raspberry-Tarragon Dressing

Name: Grilled Chicken Salad with Raspberry-Tarragon Dressing
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 heads Bibb lettuce, torn; 237 milliliters fresh blackberries; 1 cantaloupe, peeled and sliced; 567 grams skinned and boned chicken breasts (about; 1 English cucumber, thinly sliced; 1 fennel bulb, cut in half; 113 grams Gorgonzola cheese, crumbled; 59 milliliters chopped green onions; 118 milliliters honey-roasted sliced almonds; 4 servings Raspberry-Tarragon Dressing

Grilled Chicken Salad with Raspberry-Tarragon Dressing might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and primal recipe has 469 calories, 40g of protein, and 13g of fat per serving. This recipe covers 37% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. If you have gorgonzola cheese, green onions, cucumber, and a few other ingredients on hand, you can make it. To use up the cantaloupe you could follow this main course with the Cantaloupe Sherbet as a dessert. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Pour 1/2 cup Raspberry-Tarragon Dressing into a large zip-top plastic freezer bag. Cover and refrigerate remaining dressing.

Ingredients you will need

Raspberries

Tarragon

Add chicken to 1/2 cup dressing in bag. Seal and chill 30 minutes to 2 hours. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350 to 400 (medium-high) heat.

Ingredients you will need

Cooking Spray

Whole Chicken

Equipment you will use

Grill

Remove chicken from marinade, discarding marinade. Grill chicken and fennel bulb halves, covered with grill lid, 8 to 10 minutes on each side or until chicken is done and fennel is tender.

Ingredients you will need

Fennel