Raspberry Lime Spring Salad

A gorgeous and delicious Spring salad featuring fresh

raspberries, spring mix lettuce, grilled chicken breast and

macadamia nuts is on the menu tonight.

This main dish salad is going to qualify for both low

carb and low fat. 

Are you old enough to remember the boring salads we used

to have using only iceberg lettuce and bottled Thousand Island,

French and Catalina Island dressings?  

We had never heard of fruit, nuts and meat in salads.

I am so glad times have changed.  My

family loves main dish salads.

I am featuring my these great bottled dressings, again,

both "light" and this time we are going to mix them

together to make an entirely new raspberry-lime dressing.

If you are having trouble finding these dressings like

some of my friends, I have found mine at Target.

Raspberry Lime Spring Salad

Marinate 1 chicken breast per serving in a ziploc bag

with enough Paul Newman's Light Lime dressing to be

able to coat the chicken breast.  Marinate for at least

half an hour. 

Grill the chicken until cooked through.  Be sure to not

overcook it until it is dry.  Discard any leftover marinade.

Mix 1/2 C. Paul Newman's Light Lime Dressing

with 1/2 C. Paul Newman's Light Raspberry Walnut

Dressing.  Toss spring mix lettuce with the dressing.

Place dressed lettuce on the plates, then top with

sliced grilled chicken breast, fresh raspberries and

macadamia nuts.  (You could substitute another nut

if you liked.)

Pass with additional dressing.

It doesn't get much lighter and fresher than 

this delectable salad.

I will be posting this with

Tasty Tuesday

Foodie Friday