Caribbean Crabmeat Pasta Salad

Turkey Ratatouille

Your health. Your taste buds. Here are a few products that serve both masters.

Progresso®

Reduced Sodium Chicken Noodle Soup

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, healthy simple recipes, and friendly advice from other folks like you.

A thinner waist and a fatter wallet with coupons and recipes delivered right to your inbox!

Yummy new
recipes delivered
to your inbox when
you register—FREE!

In Eat Better America’s new video series, BAAAD HABITS!, we document a real family’s eating habits with a hidden camera and hold a healthy eating intervention to help the family healthify their food choices.

print the recipe, share it with friends, or sign up and log in to save it.

already a member? log in:

join now!

rant, rave, & review this recipe

Confirm Delete

Are you sure you want to delete your recipe review?
Yes | No

already a member? log in:

join now!

rant, rave, & review this recipe

Thanks for letting us poll your palate!

Your recipe rating, out of 5 stars, has been saved. Rate more recipes and help your fellow foodies find new favorites.

Grilled Chicken and Spinach Salad with Raspberries

Iron-Rich Spinach

Spinach offers a host of nutrients including vitamins A, C and iron to name a few. Iron helps transport oxygen to red blood cells to prevent anemia.

1 review

9 ratings

Homemade raspberry dressing with a touch of sweetness tops this attractive main-dish salad. From eatbetteramerica.

Prep Time:30 min

Start to Finish:30 min

makes:4 servings

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.
To Toast Almonds: In ungreased heavy skillet, cook almonds over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
High Altitude (3500-6500 ft): In step 2, cook chicken 5 min without the glaze. Brush with glaze, turn chicken, brush with glaze and continue as directed.

Nutritional Information

1 Serving: Calories 280 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 70mg; Sodium 110mg; Total Carbohydrate 17g (Dietary Fiber 7g, Sugars 7g); Protein 29g Percent Daily Value*: Vitamin A 110%; Vitamin C 60%; Calcium 10%; Iron 20% Exchanges: 1/2 Fruit; 0 Other Carbohydrate; 2 Vegetable; 3 1/2 Very Lean Meat; 2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

1 Review

print review with recipe

Grilled Chicken and Spinach Salad with Raspberries

Very tasty. I used fresh raspberries instead of the frozen. Perfect meal on a hot summer night. Will definitely make again.
Posted at 10:18 AM on August 6 2007 by