Elevate your everyday recipes with bold, tangy Raspberry Oranges.

Raspberry Orange* Balsamic Vinaigrette Salad with Grilled Chicken

Use this one-of-a-kind orange to add color, excitement and a hint of berry to a classic salad.

SERVES 2

PREP TIME: 25 MIN

COOK TIME: 15 MIN

Ingredients

Grilled Chicken:

2 boneless, skinless chicken breasts
juice of 1 Raspberry Orange
1 tbsp soy sauce
1 tbsp honey
1 garlic clove, thinly sliced
salt and pepper to taste

Salad:

4 cups spring salad mix
1/3 cup dried cranberries
1/3 cup sliced almonds, toasted
1 cup cherry tomatoes sliced in half
1 Raspberry Orange, peeled and thinly sliced

Vinaigrette:

6 tbsp Raspberry Orange juice (1 or 2 small Raspberry Oranges)
2 tbsp balsamic vinegar
2 tbsp extra light olive oil
¼ tbsp fresh basil, thinly sliced

Preparation

Grilled Chicken: Whisk raspberry orange juice, soy sauce, honey and garlic together and pour into a large, sealable plastic bag. Add the 2 chicken breasts and marinate 1-2 hours. Remove chicken and season with salt and pepper. Grill on high heat for 3 minutes. Flip breasts and cook 3 more minutes or until done. Let rest for 10 minutes before slicing into thin pieces. While the chicken is resting, prepare salad and vinaigrette.

Salad: Toss salad mix with dried cranberries, toasted sliced almonds, sliced cherry tomatoes and Raspberry Orange slices.

Vinaigrette: Whisk all ingredients together, drizzle over salad and top with sliced grilled chicken breasts.

* Raspberry Oranges are commonly known as Blood Oranges