Raspberry Vinaigrette	Raspberry Chicken Salad

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Raspberry Chicken Salad

Source: Jimmy Voss, 1991

Yield: 6 servings

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Ingredients

• 6 6-oz boneless, skinless chicken breasts

• 3 heads of assorted greens (romaine, red leaf, spinach)

• Red, yellow and green peppers, sliced

• Red onions

• Marinade (see recipe below)

• Raspberry Vinaigrette (see recipe below)

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Preparation

Marinate chicken breasts for six hours in the refrigerator.

Charbroil chicken breasts on BBQ pit or char broiler.

Assemble greens on chilled salad plates. Top with peppers and red onions. Slice chicken breasts and arrange on greens. Top with raspberry vinaigrette.

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Marinade

• 1/2 cup olive oil

• 1/2 cup Chablis

• 1 tsp chopped garlic

• 1 bay leaf

• Zest and juice of 1 lemon

• 1/2 tsp crushed red pepper flakes

• 1 tsp fresh basil

• 1/2 tsp fresh thyme

• 1/2 tsp fresh rosemary

• 1 tsp fresh parsley

• 1/2 tsp cracked black pepper

Combine all in bowl and pour over chicken.

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Raspberry Vinaigrette

• 1/4 cup raspberry puree

• 1/4 cup honey

• 1/4 cup balsamic vinegar

• 3/4 cup olive oil

• 1/2 tsp Dijon mustard

• Juice of 1 lemon

• Salt and pepper to taste

Blend all in blender.