Grilled Chicken With Spinach And Raspberries

Course : Grilling
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


4 medium boneless skinless chicken breast halves
1 pint fresh raspberries
1/2 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon dried basil leaves
1/2 cup chopped fresh parsley
1 tablespoon lemon juice
1/4 teaspoon black pepper -- freshly ground
5 cups well washed and trimmed spinach leaves
2 medium seedless oranges -- sections separated
1/4 cup chopped -- toasted walnuts

Preparation / Directions:

Preheat a prepared charcoal or top-of-stove grill or broiler. Grill chicken 4 inches from heat for 5 minutes on each side. Cool slightly and thinly slice. Combine raspberries, vinegar, mustard, basil, parsley, lemon juice, and pepper in the workbowl of a food processor or in a blender. Process briefly, but do not puree completely. Toss spinach with the raspberry mixture. Divide among 4 plates. Arrange Grilled Chicken slices over spinach. Top with orange slices and toasted walnuts. Recipe Source: THE GARDEN VARIETY COOKBOOK by Sarah Schlesinger

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Grilling Recipes