Lunch

Grilled Chicken Salad with Raspberry Vinaigrette and Mixed Baby Greens is for Lunch.

Grilled Chicken Salad with Raspberry Vinaigrette and Mixed Baby Greens takes 15 minutes to prepare.

Grilled Chicken Salad with Raspberry Vinaigrette and Mixed Baby Greens takes 30 minutes to cook.

Grilled Chicken Salad with Raspberry Vinaigrette and Mixed Baby Greens makes 4 servings.

The ingredients for Grilled Chicken Salad with Raspberry Vinaigrette and Mixed Baby Greens are:

1 Grilled, Skinless, Boneless Chicken Breast
2 C Vons O Organics Spring Baby Mixed Greens
1/4 C Dry Roasted and Salted Almonds
1/4 C Feta Cheese

1/2 C Raspberries (fresh or frozen)
1/4 C Apple Cider Vinegar
1/4 C Balsamic Vinegar
2 tsp Agave Nectar
1 Tbl Dijon Mustard
1/4 C Olive Oil

Here is how you make Grilled Chicken Salad with Raspberry Vinaigrette and Mixed Baby Greens:

Remove fat from boneless, skinless chicken breast and grill. Wait for it to cool, and then slice the chicken breast into small strips.Dressing: Add all of the ingredients except the olive oil together into a food processor and blend until the consistency is mostly liquid. Slowly add oil and blend until desired consistency.Plating: The recipe makes four servings. Mix feta cheese, almonds, chicken, and salad together, and then toss the salad with the dressing. You can place the different servings of salad into individual Tupperware containers and have salad for lunch for about 4 days (If you do this, don't toss the salad with dressing. Instead, put the dressing in a separate container).Serving Size: Makes 4 ServingsNumber of Servings: 4Recipe submitted by SparkPeople user MISTRESSOFPROSE.

The nutritional information for Grilled Chicken Salad with Raspberry Vinaigrette and Mixed Baby Greens is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 487.7

• Total Fat: 20.6 g
• Cholesterol: 25.8 mg
• Sodium: 277.1 mg
• Total Carbs: 50.9 g
• Dietary Fiber: 1.4 g
• Protein: 10.7 g