Grilled Chicken & Raspberry Salad

By boscobojo

Ingredients

• Vegetable cooking spray
• 1/4 cup balsamic vinegar
• 3 Tbl. seedless raspberry jam
• 4 (4 oz.) skinned, boneless chicken breast halves
• 1 (10 oz.) package ready to eat Italian salad mix
• 1 cup fresh raspberries
• Freshly ground pepper

Preparation

Step 1

Coat grill rack with cooking spray; place on grill over medium-hot coals.

When grill heats, combine vinegar and jam in small bowl, stirring with a wire whisk until smooth. Reserve 3 Tbl. vinegar mixture. Brush remaining 1/3 cup vinegar mixture evenly over each chicken breast. Place chicken on rack, and grill, covered, 5 minutes on each side or until chicken is done. Set chicken aside.

Place lettuce mix in large bowl; pour reserved 3 Tbl. vinegar mixture over lettuce, and toss well. Arrange lettuce mixture evenly on each of four individual serving plates.

Cut chicken crosswise into thin strips; arrange chicken strips evenly on lettuce mixture. Top evenly with raspberries. Sprinkle with pepper.