Grilled Chicken With Raspberries And Greens Recipe

Ingredients

5 oz uncooked boneless skinless chicken breast(s), cutlets

1/2 tsp thyme, fresh, dried

1/4 tsp table salt

1/4 tsp black pepper, freshly ground

2 Tbsp vinegar, raspberry flavor

2 Tbsp uncooked shallot(s), finely chopped

1 Tbsp preserves, all-fruit raspberry variety

2 tsp olive oil

4 oz mixed greens

1/2 cup(s) fresh raspberries, fresh

Preparation

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.