Best Grilled Raspberry Chicken Salad Recipes
GRILLED CHICKEN AND RASPBERRY-SPINACH SALAD
An organic raspberry-spread vinaigrette glazes grilled chicken and dresses the spinach-and-raspberries base of a delightful main-dish salad.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In small bowl, stir together fruit spread, vinegar and oil; reserve 1/3 cup for glaze. Set remaining mixture aside.
- Carefully brush grill rack with oil. Place chicken on grill over medium heat. Brush chicken with reserved glaze. Cover grill; cook 5 minutes. Turn chicken over; brush with glaze. Cover grill; cook 3 to 7 minutes longer, brushing occasionally with glaze, until juice of chicken is clear when center of thickest part is cut (170°F).
- Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds. Cut each grilled chicken breast into slices; place on top of salads. Drizzle with remaining fruit spread mixture.
Nutrition Facts : Calories 500, Carbohydrate 62 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 13 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 43 g, TransFat 0 g
GRILLED RASPBERRY CHICKEN SALAD
Easy recipe for a great salad. I used bottled raspberry vinaigrette dressing. You choose your favorite. Cook time does not include marinade time.
Provided by MsSally
Categories Chicken Breast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix 1/2 cup dressing with garlic powder and rosemary. Place chicken breasts in a plastic zip-top bag and add dressing marinate in fridge for 30 minutes to 8 hours.
- Grill chicken 4 to 5 minutes over med high coals, or till meat registers 155°. Remove from heat and cover. Allow to rest for 10 minutes to come to temperature.
- Meanwhile, place lettuce on 4 plates. Divide other ingredients equally among the 4 plates. Slice each chicken breast and put equal amount of chicken on each plate. Add additional dressing and enjoy.
GRILLED CHICKEN AND BABY SPINACH SALAD W/ RASPBERRY VINAIGRETTE
Rotisserie chicken or leftover chicken can be used instead, or else the next time you grill chicken, throw a couple of extra boneless skinless ones on and make this the next day. From Fitness (June 2005)
Provided by Vino Girl
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Arrange spinach leaves, chicken, and 3/4 of the raspberries on a large serving platter or divided equally on 4 plates.
- Place vinegar, honey, oil, shallot and 1/4 of the raspberries in a blender; blend one minute or until smooth.
- Drizzle dressing over salad.
Nutrition Facts : Calories 199.8, Fat 5.2, SaturatedFat 0.8, Cholesterol 49.3, Sodium 113, Carbohydrate 17.1, Fiber 6.6, Sugar 8.1, Protein 22.8
GRILLED RASPBERRY-CHIPOTLE CHICKEN SALAD
Summertime is at its berry best with a refreshing main-dish salad like this one.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. Brush both sides of chicken with about 1/4 cup of the raspberry chipotle sauce.
- Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes. Turn chicken; brush with 1/4 cup of the raspberry chipotle sauce. Cover grill; cook 3 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).
- Arrange salad greens on 4 serving plates; top with raspberries. Cut each chicken breast into slices; fan over salad greens and raspberries. Garnish with almonds.
- In small bowl, beat remaining 1/2 cup raspberry chipotle sauce, the oil and orange juice with wire whisk until blended. Drizzle over salads.
Nutrition Facts : Calories 460, Carbohydrate 47 g, Cholesterol 85 mg, Fiber 5 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 38 g, TransFat 0 g
GRILLED CHICKEN SALAD WITH RASPBERRY VINAIGRETTE
Make and share this Grilled Chicken Salad With Raspberry Vinaigrette recipe from Food.com.
Provided by EmmyDuckie
Categories < 4 Hours
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix wine, salt, and cayenne pepper, pour over chicken breasts and marinate at least 2 hours, preferably overnight.
- Drain marinade, and pat dry chicken.
- Grill on outdoor grill or grill pan until done, cut into bite sized slices, keep warm.
- Combine dressing ingredients in a jar with a tight fitting lid. It may be necessary to microwave for a few seconds to get the preserves incorporated.
- Toss spinach with dressing, divide onto 4 plates, top with orange, onion, and avocado, and sliced chicken.
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