Tropical Chicken Salad with Raspberry Vinaigrette
From chefmeow 14 years ago
- 10 minutes to make
- Serves 12
TROPICAL CHICKEN SALAD WITH RASPBERRY VINAIGRETTE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Zimmerman Estate in Terrell, Texas in 1989.
Ingredients
- 1/2 cup raspberry vinegar shopping list
- 2 tablespoons peanut oil shopping list
- 2 teaspoons fresh orange zest finely chopped shopping list
- 1 teaspoon ground allspice shopping list
- 10 boneless skinless chicken breasts shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1/2 teaspoon paprika shopping list
- 2 ounces white wine shopping list
- 3 avocados peeled and thinly sliced shopping list
- 1 papaya seeded and thinly sliced shopping list
- 5 small heads bibb lettuce quartered shopping list
- 1 pint fresh red raspberries shopping list
- 2 grapefruits sectioned shopping list
- 2 oranges sectioned shopping list
- 1 tablespoon fresh mint chopped shopping list
How to make it
- Mix raspberry vinegar, oil, orange zest and allspice then put aside in refrigerator.
- Mix together black pepper, paprika and white wine.
- Add chicken to wine marinade and place in refrigerator for 1 hour.
- Remove chicken from marinade and grill until fully cooked then cool completely.
- Slice chicken on a bias into 5 pieces.
- Place 2 wedges of lettuce on each of the 10 salad plates.
- Shingle chicken breast on to the plate with alternate slices of avocado and papaya.
- Garnish with citrus sections and raspberries then sprinkle with chopped mint.
People Who Like This Dish 2
- mommyluvs2cook Santa Fe, TX
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