Grilled Chicken and Raspberry Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Italian salad mix is a combination of romaine lettuce and radicchio. One 10-ounce bag contains about 6 cups greens. Ingredients:
1/4 cup balsamic vinegar |
3 tablespoons raspberry fruit spread |
4 (4-ounce) skinless, boneless chicken breast halves |
cooking spray |
1 (10-ounce) package ready-to-eat italian salad mix |
1 cup raspberries |
freshly ground black pepper |
Directions:
1. Prepare grill.
2. Combine vinegar and fruit spread in a small bowl, stirring with a whisk until smooth. Reserve 3 tablespoons vinegar mixture. Brush remaining 1/4 cup vinegar mixture evenly over chicken breast halves. Place chicken on grill rack coated with cooking spray; grill, covered, 5 minutes on each side or until chicken is done. Set chicken aside.
3. Place salad mix in a large bowl; pour reserved 3 tablespoons vinegar mixture over lettuce, and toss well. Arrange lettuce mixture evenly on each of 4 individual serving plates.
4. Cut chicken crosswise into thin strips; arrange chicken strips evenly on lettuce mixture. Top evenly with raspberries. Sprinkle with pepper.
5. carbo rating: 12
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