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Prep 30min
Total30min
Servings4
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Ingredients
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
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Steps
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.
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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.
Broil Directions: Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6 minutes on each side or until juice of chicken is clear when center of thickest part is cut (170°F).
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