-1/2 cup fresh raspberries
-1/2 cup wheat-free hoisin sauce
-3 tablespoons Champagne wine vinegar
-1 clove garlic
-1/2 teaspoon orange zest
-1 tablespoon fresh ginger, peeled and chopped
-1 pinch black pepper
-1 pinch red pepper flakes
-1 1/2 pounds chicken breast, or thigh (thighs are a bit higher in saturated fat)
-1/2 cup raspberries
-1/4 cup extra virgin olive oil
-1/4 cup red wine vinegar
-1 small clove garlic
-1 dash sea salt
-1 dash pepper
8 to 10 cups mixed greens
-1 small mango, peeled and diced
-1 small avocado, peeled and diced
-1/4 cup red onion, thinly sliced
-1 cup raspberries
-1/4 cup walnuts (optional)
1. To prepare the chicken: Combine berries, hoisin sauce, vinegar, garlic, ginger, orange zest, and black and red pepper into a blender or food processor. Blend until well combined.
2. Rinse chicken and pat dry. Marinate chicken with raspberry-hoisin sauce, covered in a large glass bowl in the refrigerator for 2 hours or more. To prepare the chicken, you can grill it as desired or cut it into thin strips and thread it onto skewers. You can also broil it.
3. While chicken is marinating, prepare salad dressing. Prepare salad dressing by combining 1/2 cup raspberries with olive oil, red wine vinegar, garlic, salt and pepper in a blender and blending until well mixed. If desired you may strain off the dressing with a fine strainer to keep the raspberry seeds out. Dice mango and avocado and slice red onion.
4. While chicken is cooking, put together the salad. Rinse and dry greens and place in a large salad bowl. Add mango, avocado, red onion and toss to combine. Pour 1/2 salad dressing on top and toss to coat. Serve remaining dressing on table for those who wish for more. Serve salad on 4 plates and serve with skewered chicken or slice the chicken after it has been cooked. Top with 1/4 cup fresh raspberries and walnuts if desired.
Per Serving: 440 Calories; 23g Fat; 28g Protein; 34g Carbohydrate; 9g Dietary Fiber; 71mg Cholesterol; 557mg Sodium.
Adapted from Eating Well Magazine July/August 2007
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