Grilled Chicken Raspberry Salad


15 min

cook time

8 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®.