Low-Fat Grilled Chicken Salad With Raspberries |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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 1/4 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 1/4 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.
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