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Grilled Chicken Salad with Raspberry Vinaigrette

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Grilled Chicken Salad with Raspberry Vinaigrette

Submitted by: dlife

Source: The South Dakota Diabetes Control Program cookbook, Healthy Diabetes Recipes and More . . .


4 small, skinless, boneless organic chicken breasts (about 4 ounces each)

1/4 cup organic raspberry flavored vinegar

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

1 tablespoon olive oil

1/4 teaspoon organic sugar

1/2 teaspoon salt

8 cups organic salad greens


1.) Grill chicken breasts over a slow charcoal or gas grill on low; turning chicken over until it is done.

2.) 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.

3.) Divide the salad greens on 4 plates. Cut each chicken breast into slices and arrange on top of greens. Serve immediately.

A zesty twist to a classic salad.

Nutritional Information:

Per Serving (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;


1 vegetable; 1/2 fat; 4 very-lean meat

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