2 cups torn leaf lettuce
2 cups torn radicchio
2 cups torn arugula
1 medium Belgian endive, cut up
1 tsp Dijon-style mustard
1 tsp honey
1/4 tsp salt
1/8 tsp pepper
4 medium skinless, boneless chicken breast halves (about 1 pound total)
2 medium oranges, peeled and sliced
1 pink grapefruit, peeled and sectioned
1 avocado, pitted
2 green onions, thinly sliced
Newman's Own® Lite Raspberry & Walnut Dressing
Fresh red raspberries
In a large bowl mix leaf lettuce, radicchio, arugula and endive; toss gently. Cover and chill.
For sauce, combine Dijon mustard, honey, salt and pepper in small bowl; set aside.
Place chicken on the rack of an uncovered grill right over medium coals. Grill for 12 to 15 minutes or until no longer pink, turning once and brushing with sauce the last 2 minutes of grilling. Cool chicken slightly; cut into thin strips.
Arrange lettuce mix on dinner plates. Arrange chicken strips, oranges, grapefruit sections, avocado slices and green onions on lettuce mixture. Drizzle some of the Newman's Own® Raspberry & Walnut Dressing over the salads. If desired, garnish with fresh raspberries.