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Grilled Chicken & Raspberry Spinach Salad

Written by Tara W.

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Yield: 4 servings

Ingredients:

  • Grilled Chicken and Raspberry Spinach Salad1 cup of raspberry fruit spread
  • 1/4 cup of red wine vinegar
  • 2 tbsp olive oil
  • 4 boneless, skinless chicken breasts (or 1lb)
  • 8 cups of de-stemmed fresh baby spinach, or torn/chopped regular spinach
  • 1/2 a cup of thinly sliced red onion
  • 1 generous cup of raspberries
  • 1/4 cup sliced toasted almonds (optional and substitutable for what ever nutty, seedy, crunchy item you fancy - sesame seeds work well too!)

Directions:

  1. Light or heat grill
  2. In a bowl, mix fruit spread, vinegar, and oil. Reserving 1/3 of a cup for a glaze. Set aside. Set grill to medium heat, brush grill with oil, and place the chicken on the grill.
  3. Brush the chicken with the reserved glaze and close the lid to cook for five minutes. Turn chicken over and brush with glaze. Cook until the juice of the chicken is clear, or when the thickest part reaches 170F/77C
  4. Arrange spinach, raspberries, onion and almonds (or substitute) onto four plates. Cut each grilled chicken breast into slices placing over the salads. Drizzle the remaning fruit spread mixture over top!

Voila! Bon appetite.