Tropical Chicken Salad With Raspberry Vinaigrette

Prep Time: 0 Minutes

Cook Time: 10 Minutes

Ready In: 10 Minutes

Servings: 12

TROPICAL CHICKEN SALAD WITH RASPBERRY VINAIGRETTE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Zimmerman Estate in Terrell, Texas in 1989.

Ingredients:

1/2 cup raspberry vinegar

2 tablespoons peanut oil

2 teaspoons fresh orange zest finely chopped

1 teaspoon ground allspice

10 boneless skinless chicken breasts

1/2 teaspoon freshly ground black pepper

1/2 teaspoon paprika

2 ounces white wine

3 avocados peeled and thinly sliced

1 papaya seeded and thinly sliced

5 small heads bibb lettuce quartered

1 pint fresh red raspberries

2 grapefruits sectioned

2 oranges sectioned

1 tablespoon fresh mint chopped

Directions:

1. Mix raspberry vinegar, oil, orange zest and allspice then put aside in refrigerator.
2. Mix together black pepper, paprika and white wine.
3. Add chicken to wine marinade and place in refrigerator for 1 hour.
4. Remove chicken from marinade and grill until fully cooked then cool completely.
5. Slice chicken on a bias into 5 pieces.
6. Place 2 wedges of lettuce on each of the 10 salad plates.
7. Shingle chicken breast on to the plate with alternate slices of avocado and papaya.
8. Garnish with citrus sections and raspberries then sprinkle with chopped mint.

By RecipeOfHealth.com