A feast for the eyes, this beautiful salad is a delicious and refreshing warm weather meal. The tangy dressing is simply outstanding.

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Name: Raspberry-Glazed Chicken Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1/2 cup red currant jelly; 1/2 cup raspberry vinegar or orange juice; 1/2 teaspoon salt; 1/2 teaspoon Hot pepper sauce; 1 pound boneless chicken breast halves pounded to even thickness; 8 cups mixed salad greens; 2 cups sliced strawberries; 1/4 cup thinly sliced sweet onion ex: Maui, Vidalia, red; 1 star fruit thinly sliced and seeded; 1/3 cup pecan halves toasted

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INGREDIENTS

1/2 cup red currant jelly
1/2 cup raspberry vinegar or orange juice
1/2 teaspoon salt
1/2 teaspoon Hot pepper sauce
1 pound boneless chicken breast halves ; pounded to even thickness
8 cups mixed salad greens
2 cups sliced strawberries
1/4 cup thinly sliced sweet onion ; ex: Maui, Vidalia, red
1 star fruit ; thinly sliced and seeded
1/3 cup pecan halves ; toasted

Servings

INSTRUCTIONS

Place jelly in 2-cup glass measuring cup. Microwave (hight0 for 1 minute or until melted. Stir in vinegar, salt, and hot pepper sauce. Reserve 1/2 cup of the mixture for salad dressing.

Place chicken on oiled grid over medium high heat, cover and grill turning and brushing occasionally with jelly mixutre until internal temp is 165, about 4-5 minutes per side. Cover and let stand 10 minutes, before slicing.

In large bowl, combine salad greens, strawberries, and onion. Drizzle reserved jelly mixture over greens; toss until well mixed. Arrange salad on individual serving plates. Top with sliced chicken, star fruit, and pecans.

299 Calories; 8 g. fat

NOTES

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Raspberry-Glazed Chicken Salad

1/2 cup red currant jelly
1/2 cup raspberry vinegar or orange juice
1/2 teaspoon salt
1/2 teaspoon Hot pepper sauce
1 pound boneless chicken breast halves pounded to even thickness
8 cups mixed salad greens
2 cups sliced strawberries
1/4 cup thinly sliced sweet onion ex: Maui, Vidalia, red
1 star fruit thinly sliced and seeded
1/3 cup pecan halves toasted

Place jelly in 2-cup glass measuring cup. Microwave (hight0 for 1 minute or until melted. Stir in vinegar, salt, and hot pepper sauce. Reserve 1/2 cup of the mixture for salad dressing.

299 Calories; 8 g. fat

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Nutrition

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Serving Size: 1 Serving (233g)
Recipe Makes: 4 Servings

Calories: 206
Calories from Fat: 65 (32%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 2.3g
Cholesterol 10.3mg		3 %
Sodium 46.2mg		2 %
Potassium 410.6mg		11 %
Total Carbohydrate 30.9g		9 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 26.3g
Protein 6.9g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 206

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