adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Grilled Chicken and Raspberry-Spinach Salad
0 Likes
Prep Time:
30 minutes
Total Time:
30 minutes
Grilled chicken salad with organic raspberry vinaigrette, featuring spinach and fresh raspberries.
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
Instructions:
  • Preheat gas or charcoal grill. Combine fruit spread, vinegar, and oil in a small bowl; save 1/3 cup for glazing. Set aside the rest of the mixture.
  • 1. Brush the grill rack with care and place the chicken on it over medium heat. Brush the chicken with the glaze you set aside. Cover and grill for 5 minutes. Flip the chicken over, brush with more glaze, cover, and grill for 3 to 7 minutes until the chicken reaches an internal temperature of 170°F, brushing occasionally with the glaze.
  • On 4 separate plates, layer spinach, raspberries, onion, and almonds. Slice the grilled chicken breasts and place them on top of the salads. Lastly, drizzle the remaining fruit spread mixture over the salads.

Similar Recipes