Low-Fat Grilled Chicken Salad With Raspberries

• 14 cup seedless raspberry jam
• 3 tablespoons raspberry vinegar
• 2 tablespoons honey
• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts
• 12 teaspoon coarsely-ground black pepper
• 10 ounces mixed salad greens (abt 8 cups)
• 1 cup fresh raspberry

1. Heat the grill.
2. Meanwhile, in a medium bowl, combine jam, vinegar, honey and oil; mix well.
3. Reserve 1/4 cup for dressing the salad.
4. Add chicken breast halves to remaining mixture; toss to coat.
5. Let stand at room temperature for 5 to 10 minutes to marinade.
6. When ready to grill, remove chicken from marinade and discard marinade.
7. Place chicken on gas grill over medium heat, or on charcoal grill 4 to 6 inches from medium coals.
8. Cook 10 to 12 minutes, or until chicken is fork-tender and juices run clear, turning once.
9. Sprinkle with pepper.
10. Meanwhile, in a large bowl, combine mixed greens with the reserved 1/4 cup dressing; toss to coat.
11. Arrange on individual serving plates.
12. Cut each chicken breast half crosswise into slices; do not separate slices.
13. Arrange 1 chicken breast half on each salad, fanning slices.
14. Garnish with raspberries.

seedless raspberry jam, raspberry vinegar, honey, olive oil, chicken breasts, black pepper, salad greens, fresh raspberry

Taken from www.food.com/recipe/low-fat-grilled-chicken-salad-with-raspberries-272782 (may not work)