Low-Fat Grilled Chicken Salad With Raspberries

Submitted by dojemi

"I'm always looking for low-fat recipes and recently discovered this one on the web. The recipe suggests cooking on a grill but it can also be prepared using your broiler. Just marinate chicken breast halves as directed. 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."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 4

ingredients

• 1⁄4 cup seedless raspberry jam
• 3 tablespoons raspberry vinegar
• 2 tablespoons honey
• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts
• 1⁄2 teaspoon coarsely-ground black pepper
• 10 ounces mixed salad greens (abt 8 cups)
• 1 cup fresh raspberry

directions

1. Heat the grill.
2. Meanwhile, in a medium bowl, combine jam, vinegar, honey and oil; mix well.
3. Reserve ¼ cup for dressing the salad.
4. Add chicken breast halves to remaining mixture; toss to coat.
5. Let stand at room temperature for 5 to 10 minutes to marinade.
6. When ready to grill, remove chicken from marinade and discard marinade.
7. 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.
8. Sprinkle with pepper.
9. Meanwhile, in a large bowl, combine mixed greens with the reserved ¼ cup dressing; toss to coat.
10. Arrange on individual serving plates.
11. Cut each chicken breast half crosswise into slices; do not separate slices.
12. Arrange 1 chicken breast half on each salad, fanning slices. Garnish with raspberries.