Chicken-Raspberry Salad
Air Date: 6/26/2008
4 servings

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3/4 cup roasted garlic-flavored seasoned rice vinegar, divided
1 teaspoon dried tarragon
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
1 cup fresh raspberries
3 tablespoons honey
1 tablespoon vegetable oil
2 navel oranges
1 (10-ounce) bag mixed baby greens
1/4 cup pecans
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In a shallow dish, combine 1/2 cup rice vinegar, the tarragon, and salt; mix well. Add chicken to dish, cover and marinate in the refrigerator at least 1 hour.

In a blender, combine raspberries, remaining 1/4 cup rice vinegar, the honey, oil, and zest from 1 orange; cover and blend until smooth.

Grill or sauté chicken until no pink remains. Cool slightly and slice each breast.

Divide greens evenly among 4 plates. Place sliced chicken over greens.

Peel and slice each orange crosswise into 8 slices. Arrange 4 orange slices on each plate.

Pour raspberry dressing over chicken and salad. Sprinkle with pecans and serve immediately.