Grilled Chicken Salad with Raspberries
Prep Time: 30 min ; Start to Finish: 30 min
Makes: 2 servings
Make this restaurant-fancy salad for two in just 30 minutes.
2tablespoons seedless raspberry jam1 1/2tablespoons raspberry
vinegar1tablespoon honey1 1/2teaspoons olive oil2boneless skinless
chicken breasts 1/4teaspoon coarsely ground black pepper1/2bag (10-oz
size) American blend mixed salad greens1/2cup fresh
raspberries2Pillsbury(r) Oven Baked frozen soft white dinner rolls
1 . Heat gas grill or coals. In medium bowl, stir together jam,
vinegar, honey and oil. Reserve one-third of the mixture for dressing.
Add chicken to remaining mixture, tossing to coat. Let stand at room
temperature 10 minutes. 2 . When ready to grill, remove chicken from
marinade; discard marinade. Place chicken on gas grill over medium heat
or on charcoal grill over medium coals. Cook 10 to 12 minutes, turning
once, until juice of chicken is clear when center of thickest part is
cut (170°F). Sprinkle with pepper. To heat dinner rolls, place rolls
in foil on grill during last 6 to 7 minutes of cooking time. 3 . In
large bowl, toss salad greens and reserved dressing. Divide between 2
serving plates. Slice each chicken breast crosswise into slices; do not
separate slices. Fan chicken slices; arrange 1 breast on salad greens on
each plate. Garnish with raspberries. Serve with dinner rolls.
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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