Marinated chicken-raspberry salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Stone-ground mustard |
| 2 | tablespoons | Brown sugar |
| 3 | tablespoons | Water |
| 1 | tablespoon | Raspberry wine vinegar |
| 1 | tablespoon | Olive oil |
| 2 | cloves | Garlic, minced |
| ¼ | teaspoon | Pepper |
| 4 | 4-oz. skinned and boned | |
| Chicken breast halves | ||
| Vegetable cooking spray | ||
| ¼ | cup | Commercial oil-free salad |
| Dressing | ||
| ¼ | cup | Raspberry wine vinegar |
| 6 | cups | Mixed salad greens |
| ¼ | cup | Fresh raspberries, or frozen, thawed |
Directions
Combine first 7 ingredients. Place chicken in a shllow dish, and spread marinade evenly over chicken. Cover and refrigerate for about 2 hours. Place chicken on a baking sheet coated with cooking spray. Broil 6 inches from heat (with electric oven door partially opened) 5 minutes each side.
Remove chicken from oven, and let cool. Cut chicken into thin strips, and set aside.
Combine salad dressing and ¼ cup Raspberry Wine Vinegar; pour over salad greens, tossing gently. Place 1-½ cups salad greens on each plate; top each with 3 ounces chicken strips, and sprinkle with 1 Tablespoon raspberries.
Southern Living 1993 Annual Recipes, Oxmoor House