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Weight Control


Grilled Chicken & Raspberry Salad

Grilled Chicken & Raspberry Salad


  • 1/4 cup raspberry vinegar
  • 3 tbsp cooking oil
  • 1/2 tsp poppy seed
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 lb. skinless, boneless chicken breast halves
  • 6 cups torn mixed salad greens
  • 1/2 small red onion, thinly sliced and separated into rings
  • 1 cup raspberries


  1. For dressing, in a screw top jar, combine raspberry vinegar, oil, poppy seed, salt, and pepper. cover and shake well; set aside.
  2. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink, turning once halfway through grilling (or, place chicken on the unheated rack of a broiler pan. broil 4 to 5 inches from heat about 9 minutes or until no longer pink, turning once halfway through broiling). Cut chicken diagonally into thin slices.
  3. On a large serving platter, arrange salad greens, onion, and chicken. Drizzle with dressing. Sprinkle raspberries over salad.

Preparation Time:

25 minutes

Yields 4 servings.

Nutritional Information (per serving)
Calories 244
Total Fat 14 g (2g sat. fat)
Cholesterol 59 mg
Sodium 190 mg
Carbohydrates 8 g
Fiber 2 g
Protein 23 g
Vitamin A 3% daily value
Vitamin C 19% daily value
Calcium 3% daily value
Iron 10% daily value

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