Grilled Chicken and Raspberry Salad

Ingredients

• 1/4 cup balsamic vinegar
• 3 tablespoons raspberry fruit spread
• 4 (4-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 1 (10-ounce) package ready-to-eat Italian salad mix
• 1 cup raspberries
• Freshly ground black pepper

Preparation

1. 1. Prepare grill.
2. 2. Combine vinegar and fruit spread in a small bowl, stirring with a whisk until smooth. Reserve 3 tablespoons vinegar mixture. Brush remaining 1/4 cup vinegar mixture evenly over chicken breast halves. Place chicken on grill rack coated with cooking spray; grill, covered, 5 minutes on each side or until chicken is done. Set chicken aside.
3. 3. Place salad mix in a large bowl; pour reserved 3 tablespoons vinegar mixture over lettuce, and toss well. Arrange lettuce mixture evenly on each of 4 individual serving plates.
4. 4. Cut chicken crosswise into thin strips; arrange chicken strips evenly on lettuce mixture. Top evenly with raspberries. Sprinkle with pepper.
5. carbo rating: 12