Grilled Chicken and Raspberry-Spinach Salad

 

1

cup Cascadian Farm® organic raspberry fruit spread

1/4

cup red wine vinegar

2

tablespoons 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 sliced almonds, toasted

• 1 Heat gas or charcoal grill. In small bowl, stir together fruit spread, vinegar and oil; reserve 1/3 cup for glaze. Set remaining mixture aside.
• 2 Carefully brush grill rack with oil. Place chicken on grill over medium heat. Brush chicken with reserved glaze. Cover grill; cook 5 minutes. Turn chicken over; brush with glaze. Cover grill; cook 3 to 7 minutes longer, brushing occasionally with glaze, until juice of chicken is clear when center of thickest part is cut (170°F).
• 3 Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds. Cut each grilled chicken breast into slices; place on top of salads. Drizzle with remaining fruit spread mixture.