Prep Time 30 min
Total Time 30 min
An organic raspberry-spread vinaigrette glazes grilled chicken and dresses the spinach-and-raspberries base of a delightful main-dish salad.
Ingredients
- 1 cup Cascadian Farm® organic raspberry fruit spread
- 1/4
- cup red wine vinegar
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts (about 1 lb)
- 8 cups torn fresh spinach
- 1 bag (10 oz) red raspberries, thawed, drained
- ½ cup thinly sliced red onion
- ¼ cup sliced almonds, toasted
Directions
- Heat gas or charcoal grill. In small bowl, stir together fruit spread, vinegar and oil; reserve 1/3 cup for glaze. Set remaining mixture aside.
- Carefully brush grill rack with oil. Place chicken on grill over medium heat. Brush chicken with reserved glaze. Cover grill; cook 5 minutes.
- Turn chicken over; brush with glaze. Cover grill; cook 3 to 7 minutes longer, brushing occasionally with glaze, until juice of chicken is clear when center of thickest part is cut (170°F).
- Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds. Cut each grilled chicken breast into slices; place on top of salads. Drizzle with remaining fruit spread mixture.