Grilled Chicken with Crushed Raspberry Vinaigrette
15 minutes
Serves: 4
Lightly mashing up a dish of raspberries with the sweet-tart of vinegar and honey instantly becomes a sauce to dress up grilled chicken or to toss with fresh baby greens. Serve on a bed of quick-cooking quinoa or whole-grain bulgur wheat for a fresh summertime supper.
Ingredients
- 2 to 3 (14 ounces) Just Bare® Boneless Skinless Chicken Breasts
- 2 tablespoons olive oil
- 1-1/2 teaspoons garlic salt
- Freshly ground pepper to taste
- 1-1/2 cups fresh raspberries
- 2 tablespoons raspberry or red wine vinegar
- 2 tablespoons honey
- Sprigs of fresh mint or tarragon, if desired
Instructions
- Heat grill to medium-high heat. Rub chicken with 1 tablespoon oil; season with garlic salt and pepper.
- Place chicken on grill; cook about 10 minutes, turning once, until no longer pink in center. Cook to internal temp of 165°F.
- Meanwhile, mash raspberries in a medium bowl with a fork. Stir in vinegar, honey, and remaining 1 tablespoon oil.
- Serve chicken with berry vinaigrette; garnish with fresh mint or tarragon.