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Grilled Chicken Salad with Fresh Raspberry Dressing

Grilled Chicken Salad with Fresh Raspberry Dressing

"Chicken is grilled and served over greens with a raspberry citrus vinaigrette. Top with a few toasted pecans for added crunch."
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Ingredients

servings 422 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1419 mg
  • 57%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine 1/2 cup Nakano(R) Seasoned Rice Vinegar - Original or Roasted Garlic, tarragon and salt; stir well.
  2. Place chicken in a shallow non-metallic container. Add vinegar mixture; marinate about 45 minutes. Drain chicken and discard marinade.
  3. Grill or saute chicken until cooked as desired. When slightly cooled, slice each breast; cover and set aside.
  4. Rinse oranges and pat dry. Use a citrus grater to grate the peel of 1 orange; do not grate white pith under the skin; set orange zest aside. Peel both oranges and slice.
  5. Rinse raspberries and shake off excess water.
  6. In blender container, combine raspberries, 1/4 cup Nakano(R) Seasoned Rice Vinegar - Original or Roasted Garlic, honey, salad oil, and orange zest. Cover and blend until smooth.
  7. Place greens in a large bowl. Drizzle with 1 tablespoon olive oil and toss well to coat. Sprinkle with a little salt while tossing. Drizzle greens with remaining 1 tablespoon Nakano(R) Seasoned Rice Vinegar - Original or Roasted Garlic; toss well.
  8. To serve, divide greens among 4 large salad plates. Place one sliced chicken breast on each plate. Arrange orange slices on each plate. Pour a generous ribbon of fresh raspberry dressing over chicken. Sprinkle salads with toasted pecans, if desired.

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