This salad is definitely different and refreshing with the addition of fresh raspberries.
raspberry wine vinegar
2 1/2 tsp
chicken breast, boneless and skinless
head romaine lettuce
green onions, sliced
In a small bowl combine oil, vinegar, lemon juice, salt and sugar. Stir till sugar is dissolved. Place in fridge while preparing the salad.
Take the head of lettuce and separate the leaves. Place the leaves in cold water in the sink or a large bowl to soak for a couple of minutes. Then rinse the leaves and shake off the excess water. Tear the leaves into pieces and place in a large bowl. Wash and slice the green onions and place in bowl with lettuce. Gently rinse the raspberries and place on paper towels to dry and set aside.
Rinse the chicken breast and pat dry with paper towels. Season chicken with a pinch of salt and pepper. Place on a small broiler rack and broil until the chicken is cooked. Cut the chicken into strips.
Take the dressing out of the fridge and stir. Pour over lettuce and green onions in bowl and toss until leaves are well coated with dressing. Add cooked chicken strips and toss into salad. Place raspberries on top of salad and gently toss so as not to crush raspberries. Serve.
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (40%)
% Daily Value
Total Fat 8.43g
Saturated Fat 0.80g
Dietary Fiber 4.05g
Sugar Alcohols 0.00g
Net Carbohydrates 5.21g
If you are unable to find raspberry wine vinegar you may substitute red wine vinegar. It will not be exactly the same but will still be good.
Raspberries are delicate so the less you handle them the better. Add them at the very end and toss gently so they retain their shape. If you are unable to get fresh raspberries you may use partially thawed frozen ones.