Grilled Italian Chicken Salad

Grilled Italian Chicken Salad

1/3 cup raspberry vinegar
2 tablespoons balsamic vinegar
1/4 cup water
1 envelope (0.7 ounce) Italian dressing mix
1 tablespoon olive or vegetable oil
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
6 cups bite-size pieces mixed salad greens
2 plum (Roma) tomatoes, chopped (2/3 cup)

1. In medium bowl, mix vinegars and water. Stir in dressing mix. Stir in oil. Divide dressing mixture in half.

2. Place chicken in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Pour half of the dressing mixture over chicken; turn chicken to coat. Cover dish or seal bag and refrigerate 15 minutes. Cover and refrigerate remaining dressing mixture.

3. Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut (170°F). Discard any remaining marinade.

4. Cut chicken into slices. Serve chicken on salad greens with remaining dressing mixture. Top with tomatoes.

Raspberry-Chicken Salad

Raspberry-Chicken Salad

Raspberry Dressing
1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/2 cup fresh raspberries
1 tablespoon raspberry or red wine vinegar
2 teaspoons sugar

Salad
6 cups bite-size pieces mixed salad greens (such as Bibb, iceberg, romaine or spinach)
2 cups cut-up cooked chicken breast
1/3 cup thinly sliced celery
1 cup fresh raspberries
Freshly ground pepper, if desired

1. In blender, place all dressing ingredients. Cover; blend on high speed about 15 seconds or until smooth.
2. In large bowl, toss salad greens, chicken, celery and 1 cup raspberries. Serve with dressing and pepper.