Grilled Raspberry Chicken Salad

<< Grilled Raspberry Chicken Salad is an quick and easy recipe made with boneless chicken breasts marinated in a fresh raspberry vinaigrette. As summer approaches, take advantage of the abundance of fresh produce - if desired, substitute the raspberries with blackberries, strawberries or blueberries. Your favorite salad garnishes can be added when serving.

Ingredients:

• 2 cups fresh raspberries
• 2 tbsp. red wine vinegar
• 2 tbsp. granulated sugar
• ½ cup olive oil
• ½ tsp. salt
• ½ tsp. black pepper
• 4 boneless, skinless chicken breasts
• 8 cups salad greens
• ¼ cup fresh parsley or coriander, chopped (if desired)

In a blender, purée together 1 cup (250 mL) of the raspberries, vinegar and sugar until smooth. Strain through sieve into bowl. Whisk in oil, salt and pepper. Remove 4 tbsp. (1/4 cup) and toss with chicken; cover and marinate in refrigerator for 30 minutes. Chill remaining dressing.

Place chicken on greased grill over medium-high; close lid and grill for 10 to 12 minutes or until no longer pink inside, turning once. You can also cook the chicken on an indoor grill, electric grill or in a saute pan. Slice chicken.

Arrange greens on 4 plates; top evenly with sliced chicken and remaining raspberries. Drizzle with dressing; sprinkle with coriander. Serve immediately.

Grilled Raspberry Chicken Salad serves: 4

Adapted from a source: www.foodland.gov.on.ca

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