Grilled Chicken Raspberry Salad
cook time8 min
2 large boneless skinless chicken breasts (about 16 oz.) *Optional: Rub with Olive Oil
Coarse salt & freshly ground pepper to taste
8 cups baby kale leaves
1 seedless cucumber or 3 mini cucumbers, sliced
2 cups fresh raspberries
Raspberry or Italian vinaigrette dressing
¾ cup Salad Pizazz!® Raspberry Cranberry Walnut Frisco®
Heat grill to medium-high heat. Lightly rub chicken with oil; season with salt and pepper. Grill 8 minutes, turning once, until fully cooks with a temperature reaching 165°F. Slice or chop into bite-size pieces.
Arrange kale leaves on plates; top with chicken, cucumber and raspberries. Drizzle with dressing and sprinkle with Salad Pizazz!® Raspberry Cranberry Walnut Frisco®.