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!
FOR THE VINAIGRETTE, PURÉE:
FOR THE SALAD, BLANCH:
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.
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
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 73mg 24%
Sodium 660mg 27%
Carbs 54g 18%
*Percent Daily Values are based on a 2,000 calorie diet.