Warm Grilled Chicken Salad W' Toasted Almonds

• 4 boneless, skinless chicken breasts
• Cooking spray
• Salt and freshly ground pepper, to taste
• 1/2 cup raspberry vinegar
• 1/2 cup thinly sliced scallions, green and white
• 2 teaspoons finely chopped fresh dill
• DRESSING:
• 2 cups best-quality reduced-fat mayonnaise
• 3 tablespoons whole grain mustard
• 2 teaspoons finely-minced garlic
• 2 bags mixed spring salad greens
• 1/2 cup sliced, toasted almonds

1. Spray chicken breasts on both sides with cooking spray, season to taste with salt and pepper, and place on a hot grill. Cook 4 to 6 inches above hot coals for 3 to 4 minutes, turn and cook 3 to 4 minutes longer, or until chicken is opaque. Using tongs to steady each piece, cut chicken into thin slices, then into julienne
2. In a bowl, whisk together raspberry vinegar, scallions, and dill; pour over chicken, and set aside.
3. In another bowl, combine mayonnaise, mustard and garlic. Mix well and set aside.
4. Divide salad greens between 4 warm dinner plates, spoon chicken mixture over them and scatter toasted almonds on top. Serve the dressing on the side for everyone to serve themselves.

chicken breasts, cooking spray, salt, raspberry vinegar, scallions, fresh dill, bestquality, whole grain mustard, garlic, mixed spring salad greens, almonds

Taken from www.epicurious.com/recipes/member/views/warm-grilled-chicken-salad-w-toasted-almonds-1204173 (may not work)