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Grilled chicken with raspberries and greens

2
Points®
Total Time
12 min
Prep
6 min
Cook
6 min
Serves
4
Difficulty
Easy
Chicken and fruit has always been a winning flavor combination and this entrée takes full advantage of summer berries. A simple seasoning of salt, pepper, and thyme makes a tasty rub for the grilled chicken and makes a nice flavor pairing with the berries. The dressing can be made ahead and the entire salad can be prepared in 12 minutes. Raspberry vinegar and a touch of raspberry preserves give the dressing a sweet-tart taste that bursts with delicious berry flavor.

Ingredients

Uncooked skinless boneless chicken breast

5 oz, cutlets

Fresh thyme

½ tsp, dried

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Vinegar

2 Tbsp, raspberry flavor

Shallot

2 Tbsp, chopped, finely chopped

Preserves

1 Tbsp, all-fruit raspberry variety

Olive oil

2 tsp

Mixed greens

4 oz

Raspberries

½ cup(s), fresh

Instructions

  1. Sprinkle the chicken evenly with the thyme, the 1⁄4 teaspoon salt, and 1⁄8 teaspoon of the pepper. Spray a nonstick ridged grill pan with nonstick spray and set over high heat. Add the chicken and cook until browned on the outside and cooked through, about 3 minutes on each side.
  2. Meanwhile, combine the vinegar, shallots, preserves, oil, and the remaining 1⁄8 teaspoon salt and 1⁄8 teaspoon pepper in a large bowl. Add the greens and toss to coat with the dressing.
  3. Arrange a chicken breast on each of 4 serving plates; surround each with one-quarter of the salad and garnish with the raspberries. Yields 1 piece chicken with about 2 cups salad per serving.

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