Grilled Chicken Salad with Raspberry Vinaigrette
4 small, skinless, boneless chicken breasts (about 4 ounces each)
1/4 cup raspberry flavored vinegar
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1 tablespoon olive oil
1/4 teaspoon sugar
1/2 teaspoon salt
8 cups salad greens
Grill chicken breasts over a slow charcoal or gas grill on low; turning chicken over until it is done. Combine the rest of the ingredients, except the salad greens, in a jar. Cover tightly and shake vigorously. Pour vinegar mixture over salad greens and toss gently. Divide the salad greens on 4 plates. Cut each chicken breast into slices and arrange on top of greens. Serve immediately. Makes 4 servings.
Nutritional Information (1 serving):
Calories: 192
Carbohydrates: 4 grams
Protein: 28 grams
Fat: 7 grams
Saturated fat: 1 gram
Cholesterol: 73 mg
Fiber: 1 gram
Sodium: 207 mg
Potassium: 494 mg
Calcium: 48 mg
Exchanges: 1 vegetable, 1/2 fat, 4 very-lean meat
Reprinted with the permission of the South Dakota Department of Health.
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