Raspberry-Chipotle Chicken Breasts with Cucumber Salad

By Heritage330

Bruce Weinstein and Mark Scarbrough, Cooking Light

MAY 2013

Ingredients

• 2 tablespoons seedless raspberry jam
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon minced fresh garlic
• 1/2 teaspoon grated lime rind
• Cooking spray
• 4 (6-ounce) skinless, boneless chicken breast halves
• 3/8 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3 cups shaved English cucumber
• 1/2 cup vertically sliced red onion
• 1 tablespoon red wine vinegar
• 1/2 teaspoon sugar

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 5 ingredients in a small saucepan, stirring with a whisk until smooth. Cook over medium heat 4 minutes or until slightly syrupy.

2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Grill chicken 6 minutes on each side or until done. Spoon raspberry mixture over chicken.

3. Combine remaining 1/8 teaspoon salt, cucumber, and remaining ingredients in a medium bowl; toss to combine.