Raspberry Chicken with Baby Greens

A lovely chicken recipe featuring our Raspberry Salsa.

Ingredients

  • 1 bag Baby or spring greens
  • 2 Chicken breasts
  • 4 Baby red potatoes
  • 1/2 jar Robert Rothschild Farm Raspberry Salsa
  • 1/4 cup Olive oil
  • 1/2 cup Balsamic vinegar
  • Directions
    1. Spread a small amount of Raspberry Salsa on top of chicken breasts. Microwave 6 minutes, turning once. Cut into oblong slices.
    2. Prick potatoes with a sharp knife. Microwave 6 minutes and cut into quarters.
    3. Put greens into a large bowl, add warm potatoes.
    4. Mix together Raspberry Salsa, olive oil and vinegar. Shake well. Pour over salad and toss. Lay warm chicken stripes on top.

Products used in this recipe

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