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Ingredients20 m servings 449 cals
Original recipe yields 2 servings (2 large salads)
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Season chicken with seasoned salt and grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Mix salad greens, apple slices, walnuts, and blue cheese together in a bowl. Drizzle raspberry vinaigrette over the salad and toss to coat; divide salad between 2 plates.
- Cut chicken into strips and place half the strips atop each salad portion.
Per Serving: 449 calories; 23.8 g fat; 29.7 g carbohydrates; 32.8 g protein; 77 mg cholesterol; 1206 mg sodium. Full nutrition
ReviewsRead all reviews 2
I also add dried cranberries. Love this salad. You can use Feta cheese instead of Blue cheese.