Idaho® Potato and Grilled Chicken Salad with Raspberries Gluten Free


  • 2 pounds Idaho® potatoes, peeled (if desired) and cut into cubes
  • 1 1/2 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 fat-free raspberry vinaigrette dressing (gluten free)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh mint leaves, chopped
  • 2 cups green grapes, halved
  • 1/2 pint container (1 cup) fresh raspberries
  • 2 tablespoons slivered almonds toasted


  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 chicken into thin strips. Mix together washed greens (endive, romaine and watercress) and refrigerate.
  3. In a large bowl, mix together vinaigrette, mustard and mint. Toss dressing mixture with grapes and chicken. Stir in potato cubes.
  4. To serve, arrange greens on a platter (or on individual dishes), top with salad mixture and garnish with raspberries and almonds.
Print Recipe

Yield: 8 servings
Calories: 250
Sugar: 11g
Sodium: 200mg
Fat: 3.5g
Fiber: 4g
Protein: 22g
Cholesterol: 55mg

Photo Credit:
Nancy Buchanan
(Recipe Photo Contest Winner)

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