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Low-Fat Grilled Chicken Salad With Raspberries

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“I'm always looking for low-fat recipes and recently discovered this one on the web. The recipe suggests cooking on a grill but it can also be prepared using your broiler. Just marinate chicken breast halves as directed. Place chicken on broiler pan. Broil 4 to 6 inches from heat for 10 to 12 minutes, or until chicken is fork-tender and juices run clear, turning once. Sprinkle with pepper. Assemble salads as directed.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the grill.
  2. Meanwhile, in a medium bowl, combine jam, vinegar, honey and oil; mix well.
  3. Reserve ¼ cup for dressing the salad.
  4. Add chicken breast halves to remaining mixture; toss to coat.
  5. Let stand at room temperature for 5 to 10 minutes to marinade.
  6. When ready to grill, remove chicken from marinade and discard marinade.
  7. Place chicken on gas grill over medium heat, or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes, or until chicken is fork-tender and juices run clear, turning once.
  8. Sprinkle with pepper.
  9. Meanwhile, in a large bowl, combine mixed greens with the reserved ¼ cup dressing; toss to coat.
  10. Arrange on individual serving plates.
  11. Cut each chicken breast half crosswise into slices; do not separate slices.
  12. Arrange 1 chicken breast half on each salad, fanning slices. Garnish with raspberries.

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