I didn't end up using close to all of the dressing mixture, so I would probably cut that in half. I honestly would probably add another chicken breast too. Again, not necessary but I liked the chicken a lot! I used red wine vinegar instead of the balsamic or raspberry because that was what I had in the kitchen! And lastly for my modifications-I added green onion to the salad. I wouldn't do this every time, but I have a bunch left over from the Citrus Salmon last week that I needed to use up. It definitely did not ruin the dish though (always a plus)!
Raspberry Chicken with Baby Greens
Total Time: 15-30 minutes
- 2 boneless, skinless chicken breasts
- 6 cups mixed baby salad greens
- 4-6 small red potatoes
- 3/4 cup raspberry salsa
- 1/2 cup balsamic or raspberry vinegar
- 1/4 cup olive oil
- Fresh raspberries
Meanwhile prick potatoes. Microwave potatoes on high 4-6 minutes or until tender; cut into quarters. In a small bowl, combine remaining raspberry salsa with vinegar and oil. Place greens and potatoes in a large serving bowl. Slice chicken into thin slices; add to salad. Toss salad with 3/4 cup dressing. Garnish with raspberries. Server remaining dressing with salad.