Low-Fat Grilled Chicken Salad With Raspberries

1. 1

   Heat the grill.

2. 2

   Meanwhile, in a medium bowl, combine jam, vinegar, honey and oil; mix well.

3. 3

   Reserve 1/4 cup for dressing the salad.

4. 4

   Add chicken breast halves to remaining mixture; toss to coat.

5. 5

   Let stand at room temperature for 5 to 10 minutes to marinade.

6. 6

   When ready to grill, remove chicken from marinade and discard marinade.

7. 7

   Place chicken on gas grill over medium heat, or on charcoal grill 4 to 6 inches from medium coals.

8. 8

   Cook 10 to 12 minutes, or until chicken is fork-tender and juices run clear, turning once.

9. 9

   Sprinkle with pepper.

10. 10

    Meanwhile, in a large bowl, combine mixed greens with the reserved 1/4 cup dressing; toss to coat.

11. 11

    Arrange on individual serving plates.

12. 12

    Cut each chicken breast half crosswise into slices; do not separate slices.

13. 13

    Arrange 1 chicken breast half on each salad, fanning slices.

14. 14

    Garnish with raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.