Directions:
- Heat the grill.
- Meanwhile, in a medium bowl, combine jam, vinegar, honey and oil; mix well.
- Reserve 1/4 cup for dressing the salad.
- Add chicken breast halves to remaining mixture; toss to coat.
- Let stand at room temperature for 5 to 10 minutes to marinade.
- When ready to grill, remove chicken from marinade and discard marinade.
- Place chicken on gas grill over medium heat, or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes, or until chicken is fork-tender and juices run clear, turning once.
- Sprinkle with pepper.
- Meanwhile, in a large bowl, combine mixed greens with the reserved 1/4 cup dressing; toss to coat.
- Arrange on individual serving plates.
- Cut each chicken breast half crosswise into slices; do not separate slices.
- Arrange 1 chicken breast half on each salad, fanning slices. Garnish with raspberries.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 672.09 Kcal (2814 kJ) | ||
| Calories from fat | 372.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.37g | 64% | |
|---|---|---|---|
| Cholesterol | 167.59mg | 56% | |
| Sodium | 1378.29mg | 57% | |
| Potassium | 762.34mg | 16% | |
| Total Carbs | 28.2g | 9% | |
| Sugars | 19.5g | 78% | |
| Dietary Fiber | 2.52g | 10% | |
| Protein | 48.95g | 98% | |
| Vitamin C | 8.1mg | 14% | |
| Iron | 0.3mg | 2% | |
| Calcium | 43.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 177.89 Kcal (745 kJ) | ||
| Calories from fat | 98.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.95g | 64% | |
|---|---|---|---|
| Cholesterol | 44.36mg | 56% | |
| Sodium | 364.82mg | 57% | |
| Potassium | 201.78mg | 16% | |
| Total Carbs | 7.47g | 9% | |
| Sugars | 5.16g | 78% | |
| Dietary Fiber | 0.67g | 10% | |
| Protein | 12.96g | 98% | |
| Vitamin C | 2.1mg | 14% | |
| Iron | 0.1mg | 2% | |
| Calcium | 11.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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