Recipe
Grilled Chicken Salad With Raspberries Recipe
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Tinam / All my dishes 2 years, 4 months ago
Make this restaurant-fancy salad for two in just 30 minutes.
Prep:10m Cook:20m Servings:2
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 Tinam |
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Ingredients
- 2 tablespoons seedless raspberry jam
- 1 1/2 tablespoons raspberry vinegar
- 1 tablespoon honey
- 1 1/2 teaspoons olive oil
- 2 boneless skinless chicken breasts
- 1/4 teaspoon coarsely ground black pepper
- 1/2 bag (10-oz size) American blend mixed salad greens
- 1/2 cup fresh raspberries
- 2 Pillsbury® Oven Baked frozen soft white dinner rolls
Directions
- Heat gas grill or coals. In medium bowl, stir together jam, vinegar, honey and oil. Reserve one-third of the mixture for dressing. Add chicken to remaining mixture, tossing to coat. Let stand at room temperature 10 minutes.
- When ready to grill, remove chicken from marinade; discard marinade. Place chicken on gas grill over medium heat or on charcoal grill over medium coals. Cook 10 to 12 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Sprinkle with pepper. To heat dinner rolls, place rolls in foil on grill during last 6 to 7 minutes of cooking time.
- In large bowl, toss salad greens and reserved dressing. Divide between 2 serving plates. Slice each chicken breast crosswise into slices; do not separate slices. Fan chicken slices; arrange 1 breast on salad greens on each plate. Garnish with raspberries. Serve with dinner rolls.
- Recipe courtesy of Pillsbury.com
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frankieanne 2 years, 4 months ago said:
This sounds really good. I'm going to save this one. Thank you.
frankieanne 1 year, 6 months ago said:
I finally got around to making this. I have had it saved ever since you posted it. I loved it! The dressing was so good. I served my chicken over baby spring greens and added some thinly sliced red onion. Delicious! Thanks!