Recipe: Grilled Raspberry Chicken Spinach Salad (using raspberry preserves)

GRILLED RASPBERRY CHICKEN SPINACH SALAD

1 cup red raspberry preserves
1/3 cup red wine vinegar
4 boneless skinless chicken breast halves (about 1 pound)
8 cups torn spinach
2 cups melon balls or cubes
1 cup fresh raspberries or halved small strawberries
1 small red onion, thinly sliced

Heat grill.

In small bowl, combine preserves and vinegar; blend well. Reserve 1/3 cup for glaze. Set remaining mixture aside.

When ready to grill, oil grill rack. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush chicken with reserved glaze; cook 5 minutes. Turn chicken over, brush with glaze. Cook an additional 3 to 7 minutes or until chicken is fork tender and juices run clear, brushing occasionally with glaze.

Meanwhile, arrange spinach, melon, raspberries and onion on 4 individual dinner plates.

Slice each grilled chicken breast crosswise; place on top of salads. Drizzle with remaining preserve mixture.

Makes 4 servings.