Grilled Chicken and Spinach Salad with Raspberries

 

1/2

cup Cascadian Farm® organic raspberry fruit spread

2

tablespoons red wine vinegar

1

tablespoon 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 toasted sliced almonds, if desired

• 1 Heat gas or charcoal grill. Stir together fruit spread, vinegar and oil; reserve 1/4 cup for glaze. Set remaining mixture aside.
• 2 When ready to grill, oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush chicken with reserved glaze; cook 5 minutes. Turn chicken over; brush with glaze. Cook 3 to 7 minutes longer or until juice of chicken is clear when center of thickest part is cut, brushing occasionally with glaze.
• 3 Meanwhile, arrange spinach, raspberries, onion and almonds on 4 individual dinner plates. Slice each grilled chicken breast; place on top of salads. Drizzle with remaining fruit spread mixture.