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    Grilled Chicken and Raspberry Spinach Salad (TNT)

    pstarkoski
    pstarkoski
    Admin
    Admin


    Female
    Number of posts : 13431
    Age : 78
    Location : Boynton Beach, florida
    Job/hobbies : crafts and cooking
    Registration date : 2008-12-13

    Grilled Chicken and Raspberry Spinach Salad (TNT) Empty Grilled Chicken and Raspberry Spinach Salad (TNT)

    Post by pstarkoski Mon Feb 20, 2012 6:58 am

    Hi...

    Friday nights are our night to cook out. We had this a couple of nights ago and it was absolutely delicious...if you give it a try, I hope you enjoy it as much as Shawn and I did!!

    Enjoy!

    hugs,

    peg









    Grilled Chicken and Raspberry-Spinach Salad

    An organic raspberry-spread vinaigrette glazes grilled chicken and dresses the spinach-and-raspberries base of a delightful main-dish salad.

    1 cup Cascadian Farm® organic raspberry fruit spread

    1/4 cup red wine vinegar

    2 tablespoons olive oil

    4 boneless skinless chicken breasts (about 1 lb)

    8 cups torn fresh spinach

    1 bag (10 oz) Cascadian Farm® frozen organic red raspberries, thawed, drained

    1/2 cup thinly sliced red onion

    1/4 cup sliced almonds, toasted

    Heat gas or charcoal grill. In small bowl, stir together fruit spread, vinegar and oil; reserve 1/3 cup for glaze. Set remaining mixture aside.

    Carefully brush grill rack with oil. Place chicken on grill over medium heat. Brush chicken with reserved glaze. Cover grill; cook 5 minutes. Turn chicken over; brush with glaze. Cover grill; cook 3 to 7 minutes longer, brushing occasionally with glaze, until juice of chicken is clear when center of thickest part is cut (170°F).

    Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds. Cut each grilled chicken breast into slices; place on top of salads. Drizzle with remaining fruit spread mixture.

    Makes 4 servings

     

    Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

    How-To

    Toasting almonds brings out the flavor! In ungreased heavy skillet, cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until light brown.

     

    Recipe Source:

    http://www.bettycrocker.com/recipes/grilled-chicken-and-raspberry-spinach-salad/5056ca6c-8b13-4319-bc34-93d902ddbcf5?p=1


    _________________
    hugs,
    peg

      Current date/time is Sun Nov 24, 2024 12:11 am