Grilled Chicken and Raspberry-Spinach Salad

Grilled Chicken and Raspberry-Spinach Salad

An organic raspberry-spread vinaigrette glazes grilled chicken and dresses the spinach-and-raspberries base of a delightful main-dish salad.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
Toasting almonds brings out the flavor! In ungreased heavy skillet, cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until light brown.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 500
    • (Calories from Fat 130),
  • Total Fat 14g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 120mg;
  • Total Carbohydrate 62g
    • (Dietary Fiber 13g,
    • Sugars 43g),
  • Protein 30g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 3 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 3 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.