Idaho Potato and Raspberry Grilled Chicken Salad Recipe

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

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.
Slice chicken into thin strips.
Mix together washed greens (endive, romaine and watercress) and refrigerate.
In a large bowl, mix together vinaigrette, mustard and mint.
Toss dressing mixture with grapes and chicken. Stir in potato cubes.
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.

Approximate nutritional analysis per serving: 377 calories, 15 g fat, 72 mg cholesterol, 239 mg sodium, 30 g protein, 30 g carbohydrates (does not include optional ingredients)

Recipe and photograph provided courtesy Idaho Potato Commission.