Source: dlife

Slices of grilled chicken over a simple salad with a sweet raspberry dressing.

Servings

4 boneless skinless chicken breasts
0.25 cup raspberry vinegar
0.5 tsp dried basil
0.25 tsp garlic powder
1 tbsp olive oil
0.25 tsp sugar
0.5 tsp salt
8 cup romaine lettuce leaf

1 Grill chicken breasts over a slow charcoal or gas grill on low; turning chicken over until it is done.
2 Place salad greens in large bowl.
3 In small mixing bowl, whisk vinegar, basil, garlic, olive oil, sugar, and salt. Pour vinegar mixture over salad greens and toss gently.
4 Divide salad greens between 4 plates. Cut each chicken breast into slices and arrange on top of greens. Serve immediately.