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Home Nothing Specific Grill Fried Red Snapper

Tropical Chicken Salad with Raspberry Vinaigrette Recipe

Ingredients

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.

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The Cook

chefmeow Garland, TX

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