Raspberry Chicken and Greens Salad |
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Prep Time: 45 Minutes Cook Time: 11 Minutes |
Ready In: 56 Minutes Servings: 4 |
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In '1,000 Lowfat Recipes' by Terry Blonder Golson Ingredients:
1/2 cup raspberry preserves, preferably seedless |
2 tablespoons balsamic vinegar |
1 teaspoon dijon mustard |
1 lb boneless skinless chicken breast |
8 cups mixed greens, washed, dried, and torn into pieces (or spinach) |
1/2 cantaloupe, peeled, seeded, and sliced into thin half-moons |
1 cup fresh raspberry |
2 tablespoons water |
2 teaspoons olive oil |
Directions:
1. Preheat the grill or broiler.
2. Line a baking sheet with foil or oil the grill.
3. Whisk together the preserves, vinegars, and mustard; set aside 1/2 cup.
4. Brush the chicken generously with the marinade; sprinkle with salt and pepper.
5. Place on the baking sheet or grill.
6. Cook for 5 minutes; turn over; brush with the marinade and cook until the chicken is cooked through, about 4-6 minutes more (be prepared for smoke).
7. When the chicken is cool enough to handle, slice.
8. Place the greens in a serving bowl or on individual plates.
9. Arrange the cantaloupe and chicken in overlapping layers on the lettuces.
10. Decorate with the raspberries.
11. Whisk the water and oil into the reserved 1/2 cup of marinade.
12. Drizzle some over the salad and serve the rest on the side.
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