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
CHICKEN AND BABY SPINACH WITH RASPBERRY-BALSAMIC VINAIGRETTE
Steps:
- For the dressing:
- Combine vinaigrette, raspberries, and sugar in a blender. Blend until smooth; set aside.
- For the salad:
- In a large bowl, toss together spinach, onions, raspberries, cucumbers, and half of the vinaigrette.
- Divide mixture among 4 chilled plates. Add chicken strips to mixing bowl and toss with 2 tablespoons dressing. Divide among the plates. Garnish with feta, pecans, and black pepper. Serve.
GRILLED CHICKEN WITH BRIE AND BABY SPINACH SALAD
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
- Season both sides of chicken with salt, black pepper, and garlic and herb seasoning. Add chicken to hot pan and cook 3 to 4 minutes per side, until browned and cooked through. Remove from heat. Place 1 to 2 slices of Brie on top of chicken, cover with foil and place back on grill pan for another 1 minute, until cheese melts.
- Meanwhile, heat a small skillet over medium heat. Add olive oil and chopped shallots to the pan and saute. In a small bowl, combine the vinegar, honey and salt and pepper, to taste. Add the mixture to the skillet and stir to combine. Pour the warm vinaigrette over the spinach and toss to coat. Crumble the bacon strips over the dressed salad.
- Transfer chicken to a serving plate or plate with spinach salad.
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 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.
SPINACH SALAD WITH GRILLED CHICKEN, MANGO, AND RASPBERRIES SZWARC
Steps:
- Make dressing:
- In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.)
- In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)
- Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. (Chicken may be made up to this point 1 day ahead and chilled, covered.)
- Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.
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