Raspberry Chicken and Greens Salad

1. 1

   Preheat the grill or broiler.

2. 2

   Line a baking sheet with foil or oil the grill.

3. 3

   Whisk together the preserves, vinegars, and mustard; set aside 1/2 cup.

4. 4

   Brush the chicken generously with the marinade; sprinkle with salt and pepper.

5. 5

   Place on the baking sheet or grill.

6. 6

   Cook for 5 minutes; turn over; brush with the marinade and cook until the chicken is cooked through, about 4-6 minutes more (be prepared for smoke).

7. 7

   When the chicken is cool enough to handle, slice.

8. 8

   Place the greens in a serving bowl or on individual plates.

9. 9

   Arrange the cantaloupe and chicken in overlapping layers on the lettuces.

10. 10

    Decorate with the raspberries.

11. 11

    Whisk the water and oil into the reserved 1/2 cup of marinade.

12. 12

    Drizzle some over the salad and serve the rest on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.