Serves: 4
Total Calories: 741
Place chicken, broth, and vinegar in 12-inch skillet. Heat to boiling reduce heat. Cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Refrigerate chicken in broth about 1 hour or until cool. Remove chicken from broth discard broth. Cut chicken diagonally into ΒΌ-inch slices. Arrange chicken on salad mix. Top with berries. Drizzle Raspberry Vinaigrette over salad.
1 Serving: Calories 410 (Calories from Fat 215) Fat 24g (Saturated 4g) Cholesterol 85mg Sodium 740mg Carbohydrate 16g (Dietary Fiber 4g) Protein 35g
% Daily Value: Vitamin A 20% Vitamin C 78% Calcium 6% Iron 14%
Diet Exchanges: 5 Lean Meat, 1 Fruit, 2 fat
Betty's Tip
Don't have an hour to spare to chill the chicken? Serve the salad warm it's just a delicious.
This Fresh Berry-Chicken Salad recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
