Idaho® Potato and Grilled Chicken Salad with Raspberries Gluten Free | Idaho Potato Commission

Ingredients

• 2 pounds Idaho® potatoes, peeled (if desired) and cut into cubes
• 1 1/2 pounds boneless, skinless chicken breast, grilled or broiled
• 3 large Belgian endive, sliced (about 2 1/2 cups)
• 3 cups romaine lettuce leaves, chopped
• 1 bunch watercress, large stems removed
• 1/2 cup bottled fat-free raspberry vinaigrette dressing (gluten free)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh mint leaves, chopped
• 2 cups green grapes, halved
• 1/2 pint container (1 cup) fresh raspberries
• 2 tablespoons slivered almonds toasted