Ingredients
4 boneless, skinless chicken breasts
Cooking spray
Salt and freshly ground pepper, to taste
1/2 cup raspberry vinegar
1/2 cup thinly sliced scallions, green and white
2 teaspoons finely chopped fresh dill
DRESSING:
2 cups best-quality reduced-fat mayonnaise
3 tablespoons whole grain mustard
2 teaspoons finely-minced garlic
2 bags mixed spring salad greens
1/2 cup sliced, toasted almonds
Preparation
Spray chicken breasts on both sides with cooking spray, season to taste with salt and pepper, and place on a hot grill. Cook 4 to 6 inches above hot coals for 3 to 4 minutes, turn and cook 3 to 4 minutes longer, or until chicken is opaque. Using tongs to steady each piece, cut chicken into thin slices, then into julienne
In a bowl, whisk together raspberry vinegar, scallions, and dill; pour over chicken, and set aside.
In another bowl, combine mayonnaise, mustard and garlic. Mix well and set aside.
Divide salad greens between 4 warm dinner plates, spoon chicken mixture over them and scatter toasted almonds on top. Serve the dressing on the side for everyone to serve themselves.
