Idaho® Potato and Grilled Chicken Salad with Raspberries Gluten Free

Idaho® Potato and Grilled Chicken Salad with Raspberries Gluten Free

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

Ingredients:

Directions:

  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.