Grilled Chicken Salad with Fresh Raspberry Dressing


3/4 cup plus 1 Tbsp. NAKANO Seasoned Rice Vinegar Original or Roasted Garlic, divided
1 tsp. dried tarragon, crushed
1/2 tsp. salt
4 boneless, skinless chicken breast halves
2 navel oranges
1 cup fresh raspberries (about 5 oz.)
3 Tbsp. honey
1 Tbsp. salad oil
12 cups mixed baby greens (7 oz.)
1 Tbsp. olive oil
Toasted pecans (optional)


Combine 1/2 cup rice vinegar, tarragon and salt; stir well. Place chicken in a shallow non-metallic container. Add vinegar mixture; marinate about 45 minutes. Drain chicken and discard marinade. Grill or saute chicken until cooked as desired. When slightly cooled, slice each breast; cover and set aside. Rinse oranges and pat dry. Use a citrus grater to grate the peel of 1 orange; do not grate white pith under the skin; set orange zest aside. Peel both oranges and slice. Rinse raspberries and shake off excess water. 

In blender container, combine raspberries, 1/4 cup rice vinegar, honey, salad oil, and orange zest. Cover and blend until smooth. Place greens in a large bowl. Drizzle with 1 tablespoon olive oil and toss well to coat. Sprinkle with a little salt while tossing. Drizzle greens with remaining 1 tablespoon rice vinegar; toss well. 

To serve, divide greens among 4 large salad plates. Place one sliced chicken breast on each plate. Arrange orange slices on each plate. Pour a generous ribbon of fresh raspberry dressing over chicken. Sprinkle salads with toasted pecans, if desired. 

Makes 4 servings. 

Tip: Chicken may be served hot or at room temperature.


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Grilled Chicken Salad with Fresh Raspberry Dressing
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