Grilled Chicken Salad

By LadyRev-2

Ingredients

• 1/2 cup Cascadian Farm® organic raspberry fruit spread
• 2 Tbsp. red wine vinegar
• 1 Tbsp. olive oil
• 4 boneless skinless chicken breasts (about 1 lb)
• 8 cups torn fresh spinach
• 1 bag (10 oz) Cascadian Farm® frozen organic red raspberries, thawed, drained
• 1/2 cup thinly sliced red onion
• 1/4 cup toasted sliced almonds, if desired

Details

Servings 4

Preparation

Step 1

To Toast Almonds: In ungreased heavy skillet, cook almonds over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Heat gas or charcoal grill. Stir together fruit spread, vinegar and oil; reserve 1/4 cup for glaze. Set remaining mixture aside.

When ready to grill, oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush chicken with reserved glaze; cook 5 minutes. Turn chicken over; brush with glaze. Cook 3 to 7 minutes longer or until juice of chicken is clear when center of thickest part is cut, brushing occasionally with glaze.

Meanwhile, arrange spinach, raspberries, onion and almonds on 4 individual dinner plates. Slice each grilled chicken breast; place on top of salads. Drizzle with remaining fruit spread mixture