Berry Chicken Salad

Lori Lange

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Prep Time 30

Cook Time 15

Chill Time: 45

Total Time 1 30

Course Salad

Cuisine American

Servings servings

Calories 457 kcal

Ingredients

RASPBERRY VINAIGRETTE:

SALAD:

24 ounces skinless, boneless chicken breast
2½ cups chicken broth
2 tablespoons raspberry vinegar
Two 9-ounce bags Romaine lettuce hearts, chopped
1 cup fresh raspberries
1 cup fresh strawberries, halved

Instructions

In a small bowl, whisk together the vinaigrette ingredients. Cover and refrigerate.
To a nonstick skillet, add chicken, broth and vinegar. Boil; reduce heat- cover and simmer for 15 minutes or until juice of chicken is clear. Remove from heat. Uncover the skillet and let the chicken cool in the broth for 15 minutes. Refrigerate the chicken in the broth for 45 minutes (or until cool).
Remove the chicken from the broth; discard the broth. Cut the chicken diagonally into ¼-inch slices. Divide the chopped romaine among 4 serving plates. Arrange the chicken on top of the romaine. Top with berries. Drizzle vinaigrette over the salads.

Nutrition

Serving: 1servingCalories: 457kcalCarbohydrates: 31gProtein: 39gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 112mgSodium: 910mgPotassium: 1121mgFiber: 6gSugar: 19gVitamin A: 11180IUVitamin C: 39mgCalcium: 78mgIron: 3mg

Keyword berry, chicken, salad

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This recipe comes from RecipeBoy.com