Grilled Chicken and Raspberry Salad

Fresh Ontario raspberries in the dressing and salad make this a colourful light summer meal.

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Servings: 4

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  • 2 cups (500 mL) fresh Ontario Raspberries
  • 2 tbsp (25 mL) red wine vinegar
  • 2 tbsp (25 mL) granulated sugar
  • 1/2 cup (125 mL) olive oil
  • 1/2 tsp (2 mL) each of salt and pepper
  • 4 boneless skinless Ontario Chicken Breasts
  • 8 cups (2 L) torn mixed Ontario Salad Greens
  • 1/4 cup (50 mL) fresh Ontario Coriander, chopped


In a blender, purée together 1 cup (250 mL) of the raspberries, vinegar and sugar until smooth. Strain through sieve into bowl. Whisk in oil, salt and pepper. Remove 3 tbsp (45 mL) and toss with chicken; cover and marinate in refrigerator for 30 minutes. Chill remaining dressing.

Place chicken on greased grill over medium-high; close lid and grill for 10 to 12 minutes or until no longer pink inside, turning once. Slice chicken.

Arrange greens on 4 plates; top evenly with sliced chicken and remaining raspberries. Drizzle with dressing; sprinkle with coriander. Serve immediately.

Nutritional information

  • Protein: 28.0 grams
  • Fat: 25.0 grams
  • Carbohydrates: 15.0 grams
  • Calories: 393
  • High Source of Fibre