Slices of grilled chicken, cubes of tender-cooked potato and green grapes are tossed in a raspberry mint vinaigrette and served on a bed of mixed greens, garnished with fresh raspberries and toasted slivered almonds.

Idaho Potato and Raspberry Grilled Chicken Salad

1 1/2 to 2 pounds Idaho Potatoes, peeled (if desired) and cut into cubes

1 1/2 to 2 pounds boneless, skinless chicken breast, grilled or broiled

3 large Belgian endive, sliced (about 2 1/2 cups)

3 cups romaine lettuce leaves, chopped

1 bunch watercress, large stems removed

1/2 cup bottled raspberry vinaigrette dressing

1 tablespoon Dijon mustard

1 tablespoon fresh mint leaves, chopped

2 cups green grapes, halved

1/2 pint container (1 cup) fresh raspberries

1/2 cup slivered almonds toasted, optional

1. Over high heat, bring a large pot of water to boil. Add cubed potatoes to boiling water; return to boiling and simmer 6 minutes or until tender but firm. Drain potatoes and set aside or refrigerate.
2. Slice cooked chicken into thin strips.
3. Mix together washed greens (endive, romaine and watercress) and refrigerate.
4. In a large bowl, mix together vinaigrette, mustard and mint.
5. Toss dressing mixture with grapes and chicken. Stir in potato cubes.
6. To serve, arrange greens on a platter (or on individual dishes), top with salad mixture and garnish with raspberries and almonds.

Makes 6 to 8 servings.

Recipe and photograph provided courtesy Idaho Potato Commission.