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Lunch / Dinner

Grilled Chicken Salad with Raspberry Vinaigrette

Summer is prime time for big salads, and this one is as satisfying as it is good-looking. Fresh ingredients with hot-off-the-grill chicken make it stellar!

Makes

2 servings

Total Time

45 minutes

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Ingredients

FOR THE VINAIGRETTE, PURÉE:

WHISK IN:

FOR THE SALAD, BLANCH:

GRILL:

DIVIDE:

Test Kitchen Tip

Raspberry wine vinegar really enhances the flavor of the raspberries, but if you can’t find it, red wine vinegar is a good substitute.

Instructions

For the vinaigrette, purée raspberries and jam in a mini food processor; strain through a fine-mesh sieve into a bowl. Discard seeds.

Whisk in vinegar, shallots, oil, tarragon, and Dijon; season with salt and pepper.

Preheat grill to medium. Brush grill grate with oil.

For the salad, blanch green beans in a pot of boiling salted water until crisp-tender, 2 minutes; plunge into an ice water bath to stop the cooking, then drain.

Grill chicken, covered, until a thermometer inserted into the thickest part registers 165°, about 8 minutes per side. Transfer chicken to a cutting board, tent with foil, and let rest 5 minutes before slicing.

Divide mixed greens, raspberries, green beans, and chicken between two plates; drizzle with vinaigrette

Nutritional Facts

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