Grilled Chicken And Raspberry Salad
- 1/4 cup balsamic vinegar
- 3 tablespoons raspberry fruit spread
- 4 (4-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1 (10-ounce) package ready-to-eat Italian salad mix
- 1 cup raspberries
- Freshly ground black pepper
- Prepare grill.
- Combine vinegar and fruit spread in a small bowl, stirring with a whisk until smooth. Reserve 3 tablespoons vinegar mixture. Brush remaining 1/4 cup vinegar mixture evenly over chicken breast halves. Place chicken on grill rack coated with cooking spray; grill, covered, 5 minutes on each side or until chicken is done. Set chicken aside.
- Place salad mix in a large bowl; pour reserved 3 tablespoons vinegar mixture over lettuce, and toss well. Arrange lettuce mixture evenly on each of 4 individual serving plates.
- Cut chicken crosswise into thin strips; arrange chicken strips evenly on lettuce mixture. Top evenly with raspberries. Sprinkle with pepper.
- carbo rating: 12
balsamic vinegar, raspberry fruit spread, skinless, cooking spray, salad mix, raspberries, freshly ground black pepper
Taken from www.myrecipes.com/recipe/grilled-chicken-raspberry-salad (may not work)