Tablespoon
Tablespoon loads your plate with ideas, postings and tips on dishes that are easy to make and hard not to love.
Quick Dish
Quick Dish is full of tasty recipes that call for loads of fresh ingredients, but also sneak in some primo prepared stuff to make things fast and easy.
Taste for Adventure
Taste for Adventure serves up far-flung food inspiration sure to spice up your life. Wow your peeps. Thank us later.
Rock UR Party
From low-key get-togethers to epic events, get your party started here. We help you pull it off in style, with energy left so you can cut loose, too.

False

Grilled Raspberry-Chipotle Chicken Salad

Summertime is at its berry best with a refreshing main-dish salad like this one.

12345

(1)

Prep Time: 30 minutes

Total Time: 30 minutes

Servings: 4 servings

Recipe

Recipe
Versions

Nutrition

Tips &
Techniques

To create a version of this recipe, just
sign in or join.

*Percent Daily Values are based on a 2,000 calorie diet.

High Altitude (3500-6500 ft):
Cook over medium-low heat.
Look for raspberry chipotle sauce near the barbecue sauces in the supermarket. Glazed almonds can be found in the produce section.
Tip
Serve this hearty salad with a slice of crusty bread and a glass of iced tea.

Ingredients

4 boneless skinless chicken breasts (about 1 1/4 lb)
1 cup raspberry chipotle sauce
1 bag (10 oz) ready-to-eat mixed salad greens (such as romaine, iceberg and leaf lettuces)
1 pint (2 cups) fresh raspberries
1/4 cup butter toffee glazed-flavored sliced almonds (from 3.75-oz package)
2 tablespoons olive or vegetable oil
3 tablespoons orange juice

1Heat gas or charcoal grill. Brush both sides of chicken with about 1/4 cup of the raspberry chipotle sauce.
2Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes. Turn chicken; brush with 1/4 cup of the raspberry chipotle sauce. Cover grill; cook 3 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).
3Arrange salad greens on 4 serving plates; top with raspberries. Cut each chicken breast into slices; fan over salad greens and raspberries. Garnish with almonds.
4In small bowl, beat remaining 1/2 cup raspberry chipotle sauce, the oil and orange juice with wire whisk until blended. Drizzle over salads.