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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