Grilled chicken with raspberries and greens

Total Time
12 min
6 min
6 min
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.


Uncooked boneless skinless chicken breast(s)

5 oz, cutlets

Fresh thyme

½ tsp, dried

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground


2 Tbsp, raspberry flavor

Uncooked shallot(s)

2 Tbsp, finely chopped


1 Tbsp, all-fruit raspberry variety

Olive oil

2 tsp

Mixed greens

4 oz

Fresh raspberries

½ cup(s), fresh


  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.