Grilled Chicken and Raspberry Salad

Prepare grill.

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.

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.

Cut chicken crosswise into thin strips; arrange chicken strips evenly on lettuce mixture. Top evenly with raspberries. Sprinkle with pepper.

carbo rating: 12