Homemade raspberry dressing with a touch of sweetness tops this pretty main-dish salad.
Start to Finish: 30 minutes PT0H30M
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 grill. Stir together fruit spread, vinegar and oil; reserve 1/3 cup for glaze. Set remaining mixture aside.
2. When ready to grill, oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush chicken with reserved glaze; cook 5 minutes. Turn chicken over; brush with glaze. Cook an additional 3 to 7 minutes or until juice of chicken is clear when center of thickest part is cut, brushing occasionally with glaze.
3. Meanwhile, arrange spinach, raspberries, onion and almonds on 4 individual dinner plates. Slice each grilled chicken breast; place on top of salads. Drizzle with remaining fruit spread mixture.
Broil Directions: Place on broiler pan. Broil 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.
High Altitude (3500-6500 ft): In step 2, cook chicken 5 minutes without the glaze. Brush with glaze, turn chicken, brush with glaze and continue as directed.