Grilled Raspberry-Chipotle Chicken Salad

  • Prep Time: 30 minutes
  • Servings: 4
  • Rating:
Summertime is at its berry best with a refreshing main-dish salad like this one.


  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1 cup raspberry chipotle sauce
  • 1 bag (10 oz) ready-to-eat mixed salad greens (such as romaine, iceberg and leaf lettuces)
  • 1 pint (2 cups) fresh raspberries
  • 1/4 cup butter toffee glazed-flavored sliced almonds (from 3.75-oz package)
  • 2 tablespoons olive or vegetable oil
  • 3 tablespoons orange juice


Heat gas or charcoal grill. Brush both sides of chicken with about 1/4 cup of the raspberry chipotle sauce.

Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes. Turn chicken; brush with 1/4 cup of the raspberry chipotle sauce. Cover grill; cook 3 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).

Arrange salad greens on 4 serving plates; top with raspberries. Cut each chicken breast into slices; fan over salad greens and raspberries. Garnish with almonds.

In small bowl, beat remaining 1/2 cup raspberry chipotle sauce, the oil and orange juice with wire whisk until blended. Drizzle over salads.