Homemade raspberry dressing with a touch of sweetness tops this pretty main-dish salad.
Prep Time:30 min
Start to Finish:30 min
Makes:4 servings
Ingredients
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
Preparation Directions
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 min without the glaze. Brush with glaze, turn chicken, brush with glaze and continue as directed.
How To
Toasting almonds brings out the flavor! In ungreased heavy skillet, cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
We recommend using organic ingredients where available.
