Grilled Chicken Salad with Raspberry-Tarragon Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
raspberry-tarragon dressing |
4 skinned and boned chicken breasts (about 1 1/4 lb.) |
vegetable cooking spray |
1 fennel bulb, cut in half |
2 heads bibb lettuce, torn |
1/2 english cucumber, thinly sliced |
1/2 cantaloupe, peeled and sliced |
1/4 cup chopped green onions |
1 cup fresh blackberries |
4 ounces gorgonzola cheese, crumbled |
1/2 cup honey-roasted sliced almonds |
Directions:
1. Pour 1/2 cup Raspberry-Tarragon Dressing into a large zip-top plastic freezer bag. Cover and refrigerate remaining dressing.
2. Add chicken to 1/2 cup dressing in bag. Seal and chill 30 minutes to 2 hours. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade. Grill chicken and fennel bulb halves, covered with grill lid, 8 to 10 minutes on each side or until chicken is done and fennel is tender. Let chicken stand 5 to 10 minutes.
3. Meanwhile, divide lettuce and next 3 ingredients among 4 plates. Thinly slice chicken and fennel; place on salads. Drizzle with remaining dressing; top with berries, cheese, and almonds. Serve immediately.
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