Grilled Chicken Salad with Goat Cheese and Raspberry Vinaigrette
nonstick cooking spray
4 boneless, skinless chicken breasts, about 4 ounces each
salt to taste
freshly ground black pepper
1/4 cup raspberry vinegar
1/2 teaspoon sugar
2 tablespoons extra virgin olive oil
8 cups mixed baby greens
1/2 cup golden raisins
4 tablespoons goat cheese
1 cup raspberries
Spray the grill grate or broiler pan with nonstick spray and preheat the grill or broiler to medium-high.
2. Season the chicken breasts with salt and pepper. Grill or broil the chicken until it is cooked through, about 6 minutes per side. Remove the chicken from the grill and let cool.
3. Slice the chicken into strips.
4. Whisk the vinegar, sugar and olive oil together in a large salad bowl and season with salt and pepper. Add the greens and toss to coat the greens with dressing. Arrange the sliced chicken, raisins, goat cheese and raspberries on top and serve.