Grilled Chicken Salad with Raspberries

Serves 4

461

Grilled Chicken Salad with Raspberries

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Ingredients

• 2 cups (500 mL) fresh Ontario Raspberries
• 2 tbsp (25 mL) red wine vinegar
• 2 tbsp (25 mL) granulated sugar
• 1/2 cup (125 mL) olive oil
• 1/2 tsp (2 mL) each of salt and pepper
• 4 boneless skinless Ontario Chicken Breasts
• 8 cups (2 L) torn mixed Ontario Salad Greens
• 1/4 cup (50 mL) fresh Ontario Coriander, chopped

Instructions

1. In a blender, purée together 1 cup (250 mL) of the raspberries, vinegar and sugar until smooth. Strain through sieve into bowl. Whisk in oil, salt and pepper. Remove 3 tbsp (45 mL) and toss with chicken; cover and marinate in refrigerator for 30 minutes. Chill remaining dressing.
2. Place chicken on greased grill over medium-high; close lid and grill for 10 to 12 minutes or until no longer pink inside, turning once. Slice chicken.
3. Arrange greens on 4 plates; top evenly with sliced chicken and remaining raspberries. Drizzle with dressing; sprinkle with coriander. Serve immediately.