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Tuesday, July 12, 2011

Tasty Tuesday: Grilled Chicken and Raspberry-Spinach Salad

I thought I'd share a summer salad recipe for today's Tasty Tuesday.

I found this recipe over at the Betty Crocker website.

Grilled Chicken and Raspberry-Spinach Salad


Prep Time: 30 mins
Total Time: 30 mins
Makes: 4 servings

What You Need:
-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

Make It:
-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.



  1. Yum! This sounds so good! I love fruit in salads, and fresh raspberries sound perfect! Thanks for sharing.

  2. That looks so tasty... and this year my raspberry bush finally produced raspberries! Perfect for summer : )


  3. Oh this looks and sounds so delicious!! I agree I love fruit in my salads. I look forward to trying this!!

  4. It ?is healthy!


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