Recipes Grilled Chicken Salad with Goat Cheese and Raspberry Vinaigrette (Entree, Salad)

Number of Servings
    • nonstick cooking spray
    • 1/2 tsp. sugar
    • 4 boneless, skinless chicken breasts  about 4 oz. each)
    • 2 tbsp. extra virgin olive oil
    • 8 cups mixed baby greens
    • dash of salt
    • 1/2 cup golden raisins
    • dash of freshly ground black pepper
    • 4 tbsp. goat cheese
    • 1/4 cup raspberry vinegar
    • 1 cup raspberries



Spray a grill grate or broiler pan with nonstick spray and preheat the grill
or broiler to medium-high. Season the chicken breasts with salt and pepper.
Grill or broil the chicken until it is cooked through (about 6 minutes per
side). Remove the chicken from the grill and let cool. (Note: You can do this
in advance and store the chicken in a refrigerator for up to 3 days.) Slice
the chicken into strips. Whisk the vinegar, sugar and olive oil together in a
large salad bowl and season with salt and pepper. Add the greens and toss
to coat the greens with dressing. Arrange the sliced chicken and place the
raisins, goat cheese and raspberries on top.

Nutrition Information

462 calories (24.5% calories from fat); 13g fat; 61g protein; 27g carbohydrate;7g dietary fiber; 144mg cholesterol; 209mg sodium.