The contrast of the salad greens, chicken and raspberries makes for such an impressive presentation... and wonderfully complex flavor. This would be great with a creamy soup or crusty bread. I'm thinking I may add some feta or bleu cheese the next time I make it. SO good!
Provided by Telisia Dodd
Categories Lettuce Salads
Time 30m
Number Of Ingredients 7
Steps:
- 1. Heat gas or charcoal grill. Brush both sides of chicken with about 1/4 cup of the raspberry chipotle sauce.
- 2. 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).
- 3. 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.
- 4. In small bowl, beat remaining 1/2 cup raspberry chipotle sauce, the oil and orange juice with wire whisk until blended. Drizzle over salads.
- 5. High Altitude (3500-6500 ft): Cook over medium-low heat.
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