A lovely vibrant salad that offers the punch of citrus, sweetness of raspberries and tartness and texture of radicchio. Serve as a healthy lunch.
|1/4 cup||(60 mL) Raspberry balsamic vinegar|
|1 tbsp||(15 mL) Dijon mustard|
|2 tbsp||(30 mL) Honey|
|Salt and pepper|
|1||Clove garlic, minced|
|1/3 cup||(80 mL) Olive oil, divided|
|2||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|1||(5 oz/ 142 g) Container mixed salad greens|
|1 cup||(250 mL) Chopped radicchio|
|½||Small red onion, sliced|
|2||Oranges, rind removed and cut into rounds|
|1 cup||(250 mL) Fresh raspberries|
PREHEAT oven to 375°F (190°C).
WHISK together vinegar, Dijon, honey, salt, pepper, garlic and 4 tbsp (60 mL) olive oil. Set aside.
SEASON chicken with salt and pepper. Place on a parchment lined baking sheet and roast in preheated oven for 15-20 minutes or until the internal temperature has reached 165°F (74°C). Set aside to cool.
COMBINE mixed greens, radicchio and red onion in a large salad bowl. Cut orange rounds in half and add to salad along with raspberries. Slice chicken into strips and add. Drizzle with dressing, toss gently and serve immediately.
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