Low-Fat Grilled Chicken Salad With Raspberries

Recipe Ingredients

1/4 cup	59ml	Seedless raspberry jam
3 tablespoons	45ml	Raspberry vinegar
2 tablespoons	30ml	Honey
1 tablespoon	15ml	Olive oil
4		Boneless skinless chicken breasts
1/2 teaspoon	2.5ml	Coarsely-ground black pepper
10 oz	284g	Mixed salad greens - (abt 8 cups)
1 cup	237ml	Fresh raspberries

Recipe Instructions

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.

This recipe yields 4 servings.

Variation: Using a broiler, marinate chicken breast halves as directed above. Place chicken on broiler pan. Broil 4 to 6 inches from heat for 10 to 12 minutes, or until chicken is fork-tender and juices run clear, turning once. Sprinkle with pepper. Assemble salads as directed above.

Approximate nutritional analysis per serving: calories, 240; fat, 6 grams; calories from fat, 23 percent; carbohydrates, 19 grams; protein, 28 grams; fiber, 3 grams; cholesterol, 75 milligrams; sodium, 85 milligrams.

Source:
Cleveland Plain Dealer, date unknown

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