Grilled Chicken Salad with Fresh Raspberry Dressing Recipe

Grilled Chicken Salad with Fresh Raspberry Dressing Recipe

  • 3/4 cup NAKANO® Seasoned Rice Vinegar – Original or Roasted Garlic
  • 1 teaspoon dried tarragon, crushed
  • 1/2 teaspoon salt
  • 4 boneless, skinless chicken breast halves
  • 2 navel oranges
  • 1 cup fresh raspberries
  • 3 tablespoons honey
  • 1 tablespoon salad oil
  • 12 cups mixed baby greens
  • 1 tablespoon olive oil
  • 1 tablespoon NAKANO® Seasoned Rice Vinegar – Original or Roasted Garlic
  • toasted pecans (optional)
  1. Combine 1/2 cup Nakano(R) Seasoned Rice Vinegar – Original or Roasted Garlic, tarragon and salt; stir well.
  2. Place chicken in a shallow non-metallic container. Add vinegar mixture; marinate about 45 minutes. Drain chicken and discard marinade.
  3. Grill or saute chicken until cooked as desired. When slightly cooled, slice each breast; cover and set aside.
  4. Rinse oranges and pat dry. Use a citrus grater to grate the peel of 1 orange; do not grate white pith under the skin; set orange zest aside. Peel both oranges and slice.
  5. Rinse raspberries and shake off excess water.
  6. In blender container, combine raspberries, 1/4 cup Nakano(R) Seasoned Rice Vinegar – Original or Roasted Garlic, honey, salad oil, and orange zest. Cover and blend until smooth.
  7. Place greens in a large bowl. Drizzle with 1 tablespoon olive oil and toss well to coat. Sprinkle with a little salt while tossing. Drizzle greens with remaining 1 tablespoon Nakano(R) Seasoned Rice Vinegar – Original or Roasted Garlic; toss well.
  8. To serve, divide greens among 4 large salad plates. Place one sliced chicken breast on each plate. Arrange orange slices on each plate. Pour a generous ribbon of fresh raspberry dressing over chicken. Sprinkle salads with toasted pecans, if desired.
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