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
Preparation
Heat gas or charcoal grill. In small bowl, stir together fruit spread, vinegar and oil; reserve 1/3 cup for glaze. Set remaining mixture aside.
Carefully brush grill rack with oil. Place chicken on grill over medium heat. Brush chicken with reserved glaze. Cover grill; cook 5 minutes. Turn chicken over; brush with glaze. Cover grill; cook 3 to 7 minutes longer, brushing occasionally with glaze, until juice of chicken is clear when center of thickest part is cut (170°F).
Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds. Cut each grilled chicken breast into slices; place on top of salads. Drizzle with remaining fruit spread mixture.
