Low-fat Grilled Chicken Salad With Raspberries

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup seedless raspberry jam
• 3 tablespoons raspberry vinegar
• 2 tablespoons honey
• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts
• 1/2 teaspoon coarsely-ground black pepper
• 10 ounces mixed salad greens (abt 8 cups)
• 1 cup fresh raspberry

Recipe

• 1 heat the grill.
• 2 meanwhile, in a medium bowl, combine jam, vinegar, honey and oil; mix well.
• 3 reserve ¼ cup for dressing the salad.
• 4 add chicken breast halves to remaining mixture; toss to coat.
• 5 let stand at room temperature for 5 to 10 minutes to marinade.
• 6 when ready to grill, remove chicken from marinade and discard marinade.
• 7 place chicken on gas grill over medium heat, or on charcoal grill 4 to 6 inches from medium coals. cook 10 to 12 minutes, or until chicken is fork-tender and juices run clear, turning once.
• 8 sprinkle with pepper.
• 9 meanwhile, in a large bowl, combine mixed greens with the reserved ¼ cup dressing; toss to coat.
• 10 arrange on individual serving plates.
• 11 cut each chicken breast half crosswise into slices; do not separate slices.
• 12 arrange 1 chicken breast half on each salad, fanning slices. garnish with raspberries.