Grilled Chicken and Raspberry-Spinach Salad


1 cup raspberry fruit spread
1/4 cup red wine vinegar
2 tablespoons olive oil
4 boneless skinless chicken breasts (about 1 lb)
8 cups torn fresh spinach
1 bag (10 oz) frozen red raspberries, thawed, drained
1/2 cup thinly sliced red onion
1/4 cup sliced almonds, toasted


Heat gas or charcoal grill. In small bowl, stir together fruit spread, vinegar and oil; reserve 1/3 cup for glaze. Set remaining mixture aside.

Carefully brush grill rack with oil. Place chicken on grill over medium heat. Brush chicken with reserved glaze. Cover grill; cook 5 minutes. Turn chicken over; brush with glaze. Cover grill; cook 3 to 7 minutes longer, brushing occasionally with glaze, until juice of chicken is clear when center of thickest part is cut (170°F).

Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds. Cut each grilled chicken breast into slices; place on top of salads. Drizzle with remaining fruit spread mixture.
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