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Grilled Chicken and Raspberry Salad

Source: Better Homes and Gardens

1/4 cup raspberry vinegar
3 tablespoons cooking oil
1/2 teaspoon poppy seeds
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast halves
6 cups torn mixed salad greens
1/2 of a small red onion, thinly sliced and separated into rings
1 cup raspberries

For dressing, in a screw-top jar combine raspberry vinegar, oil, poppy seeds, salt, and pepper. Cover and shake well. Set aside.

Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink (170 degree F), turning once halfway through grilling.

Place salad greens and onion on a large serving platter. Thinly slice chicken diagonally; arrange on top of greens mixture. Drizzle with dressing; sprinkle with raspberries. Makes 4 main-dish servings.

Broiler Method: Preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes or until chicken is tender and no longer pink (170 degree F), turning once halfway through broiling.

Nutritional Information
Nutritional facts per serving
calories: 244, total fat: 14g, saturated fat: 2g, cholesterol: 59mg, sodium: 190mg, carbohydrate: 8g, fiber: 2g, protein: 23g