Grilled Chicken Salad With Chipotle Sauce
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 cup raspberry chipotle sauce
1 bag (10 oz) ready-to-eat mixed salad greens (such as romaine, iceberg and leaf lettuces)
1 pint (2 cups) fresh raspberries
1/4 cup butter toffee glazed-flavored sliced almonds (from 3.75-oz package)
2 tablespoons olive or vegetable oil
3 tablespoons orange juice
1) Heat gas or charcoal grill. Brush both sides of chicken with about 1/4 cup of the raspberry chipotle sauce.
2) Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes. Turn chicken; brush with 1/4 cup of the raspberry chipotle sauce. Cover grill; cook 3 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).
3) Arrange salad greens on 4 serving plates; top with raspberries. Cut each chicken breast into slices; fan over salad greens and raspberries. Garnish with almonds.
4) In small bowl, beat remaining 1/2 cup raspberry chipotle sauce, the oil and orange juice with wire whisk until blended. Drizzle over salads.
| Yield: | 4 servings | ||
| Prep Time: | 0 hr 30 mins | ||
| Cook Time: | 0 hr 0 mins | ||
| Ready In: | 0 hr 0 mins | ||
| Category: | Salads | ||
| Main Ingredient: | Chicken | ||
| Cooking Method: | Grilling |
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| Recipe Tags: | Grilled Raspberry-Chipotle Chicken Salad | Raspberry-Chipotle Chicken Salad | Chipotle Chicken Salad |
