Grilled chicken with raspberries and greens
Uncooked boneless skinless chicken breast(s)
5 oz, cutlets
½ tsp, dried
¼ tsp, freshly ground
2 Tbsp, raspberry flavor
2 Tbsp, finely chopped
1 Tbsp, all-fruit raspberry variety
½ cup(s), fresh
- 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.
- 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.
- 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.