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Ingredients
- 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 raspberries
Details
Servings 4
Preparation
Step 1
Heat the grill. Meanwhile, in a medium bowl, combine jam, vinegar, honey and oil; mix well. Reserve 1/4 cup for dressing the salad. Add chicken breast halves to remaining mixture; toss to coat. Let stand at room temperature for 5 to 10 minutes to marinade.
When ready to grill, remove chicken from marinade and discard marinade. 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. Sprinkle with pepper.
Meanwhile, in a large bowl, combine mixed greens with the reserved 1/4 cup dressing; toss to coat. Arrange on individual serving plates. Cut each chicken breast half crosswise into slices; do not separate slices. Arrange 1 chicken breast half on each salad, fanning slices. Garnish with raspberries.
This recipe yields 4 servings.
Variation: Using a broiler, marinate chicken breast halves as directed above. Place chicken on broiler pan. Broil 4 to 6 inches from heat for 10 to 12 minutes, or until chicken is fork-tender and juices run clear, turning once. Sprinkle with pepper. Assemble salads as directed above.
Approximate nutritional analysis per serving: calories, 240; fat, 6 grams; calories from fat, 23 percent; carbohydrates, 19 grams; protein, 28 grams; fiber, 3 grams; cholesterol, 75 milligrams; sodium, 85 milligrams.
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