Potato and Raspberry Grilled Chicken Salad
A delicious take on chicken salad. Grilling the chicken adds great flavor, the raspberries add some extra sweetness and nice color, and the potatoes help to fill it out as a meal.
2 lb. Idaho potatoes, peeled (if desired) and cubed
2 lb. boneless, skinless chicken breast
2 1⁄2 cups Belgian endive, sliced
3 cups romaine lettuce leaves, chopped
1 bunch watercress, stemmed
1⁄2 cup raspberry vinaigrette dressing
1 tbsp. Dijon mustard
1 tbsp. mint, chopped
2 cups green grapes, halved
1 cup raspberries
1⁄2 cup slivered almonds
- Bring a large pot of water to a boil. Add potatoes and return to a boil. Simmer until tender but firm. Drain.
- In a large bowl, toss together endive, lettuce and watercress. Reserve. Grill or broil chicken until done and slice into strips.
- In a small bowl, whisk together vinaigrette, mustard and mint. Add grapes, chicken and potatoes and toss well.
Per order: Arrange mixed greens on a plate and top with potato-chicken salad. Garnish with raspberries and almonds.