GRILLED CHICKEN WITH
GEORGIA PECAN AND RASPBERRY DRESSING

While the chicken grills, a low-carb dressing of fresh raspberries and pecans can be quickly put together.

4 boneless, skinless chicken breast halves
Salt and pepper
3 tablespoons light olive oil
PECAN AND RASPBERRY DRESSING:
1/2 cup fresh raspberries, plus some for garnish
1 tablespoon water
1 teaspoon chopped fresh parsley
1/2 teaspoon Dijon-style mustard
Generous pinch sugar substitute (such as Splenda)
2/3 cup pecan halves, toasted, divided

Heat grill to medium hot.

Season chicken to taste with salt and pepper. With 1 tablespoon oil, lightly coat chicken pieces on all sides.

Grill, turning once, until lightly browned and cooked through - about 12 to 20 minutes, depending on thickness.

Meanwhile, prepare dressing:
Stir and press raspberries through a fine sieve to remove juice. Discard seeds.

Whisk together raspberry juice, the remaining 2 tablespoons olive oil, the water, parsley, mustard, sugar substitute, and salt and pepper to taste.

Finely chop the pecans and add half to raspberry mixture, reserving remaining pecans for topping.

To serve, cut grilled chicken crosswise into 1/2-inch-thick strips. Fan chicken strips on platter; pour dressing over and garnish with remaining chopped pecans and raspberries.

Makes 4 main-dish servings
Source: Georgia Pecan Commission