YIELD Makes 4 servings
INGREDIENTS
4 boneless skinless chicken breast halves (4 ounces each) 3 tablespoons plus 1 teaspoon red raspberry preserves, divided 1 tablespoon lemon juice 2 teaspoons reduced-sodium soy sauce, divided 3/4 teaspoon grated lemon peel 3/4 teaspoon dried thyme leaves 3/4 pound fresh spinach, washed, stemmed and torn 1 small cantaloupe, peeled and thinly sliced 6 ounces fresh raspberries 2 tablespoons rice wine vinegar 2 teaspoons canola or vegetable oilPREPARATION:
- Place chicken in small resealable food storage bag. Blend 2 tablespoons raspberry preserves, lemon juice, 1 teaspoon soy sauce, lemon peel and thyme in small cup; pour into bag over chicken. Seal bag securely; turn bag several times to coat chicken with marinade. Refrigerate 1 hour.
- Arrange spinach, cantaloupe and raspberries on serving platter. Cover with plastic wrap; refrigerate until ready to use.
- For dressing, combine vinegar, remaining 4 teaspoons raspberry preserves, oil and remaining 1 teaspoon soy sauce in small jar with tight-fitting lid. Shake well; set aside.
- Remove chicken from marinade; reserve marinade. Place chicken on grill 4 inches from medium-hot coals.* Grill 5 minutes. Brush top of chicken with marinade; discard remaining marinade. Turn chicken over; grill 5 to 7 minutes or until juices run clear and chicken is no longer pink in center. Cut each breast diagonally into 4 slices. Drizzle dressing over spinach and fruit; arrange chicken on top.
*Chicken may be broiled instead of grilled. To broil, place chicken on rack in broiler pan. Cook 4 to 5 inches from heat 6 minutes. Turn chicken over; brush with reserved marinade. Cook 6 to 8 minutes longer or until juices run clear and chicken is no longer pink in center.