Raspberry Chicken and Greens Salad

Name: Raspberry Chicken and Greens Salad
Prep time: 45 min
Cook time: 11 min
Total time: 56 min
Yield: 4 serving(s)
Ingredients: 1/2 cup raspberry preserves, preferably seedless; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1 lb boneless skinless chicken breast; 8 cups mixed greens, washed, dried, and torn into pieces (or spinach); 1/2 cantaloupe, peeled, seeded, and sliced into thin half-moons; 1 cup fresh raspberry; 2 tablespoons water; 2 teaspoons olive oil

Submitted by ratherbeswimmin

"In '1,000 Lowfat Recipes' by Terry Blonder Golson"

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Ready In:: 56mins
Ingredients:: 9
Serves:: 4

ingredients

¹⁄₂ cup raspberry preserves, preferably seedless
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 lb boneless skinless chicken breast
8 cups mixed greens, washed, dried, and torn into pieces (or spinach)
¹⁄₂ cantaloupe, peeled, seeded, and sliced into thin half-moons
1 cup fresh raspberry
2 tablespoons water
2 teaspoons olive oil

directions

Preheat the grill or broiler.
Line a baking sheet with foil or oil the grill.
Whisk together the preserves, vinegars, and mustard; set aside 1/2 cup.
Brush the chicken generously with the marinade; sprinkle with salt and pepper.
Place on the baking sheet or grill.
Cook for 5 minutes; turn over; brush with the marinade and cook until the chicken is cooked through, about 4-6 minutes more (be prepared for smoke).
When the chicken is cool enough to handle, slice.
Place the greens in a serving bowl or on individual plates.
Arrange the cantaloupe and chicken in overlapping layers on the lettuces.
Decorate with the raspberries.
Whisk the water and oil into the reserved 1/2 cup of marinade.
Drizzle some over the salad and serve the rest on the side.