1/2 cup raspberry or balsamic vinegar
1/4 cup seedless raspberry jam
1 1/4 teaspoons grated lemon peel
1 teaspoon sugar
4 boneless, skinless chicken breast halves (about 1 1/4 lb. total)
3 quarts (about 8 oz.) salad mix, rinsed and crisped
1 1/4 cups raspberries
4 ounces log-shaped fresh goat cheese, cut into 8 equal slices
Whisk together raspberry vinegar, jam, lemon peel, and sugar until jam is completely dissolved and smooth. Reserve half the mixture. Pour remaining mixture into a bowl. Add the chicken to vinegar mixture in bowl, turn to coat chicken evenly. Marinate about 2 hours. Grill on charcoal or gas grill according to manufacturers directions. During last half of cooking, baste chicken with any liquid left in bowl (NOT the reserved mixture).
Mix salad greens with reserved vinegar mixture. Divide greens among 4 plates, sprinkle with raspberries, and add grilled chicken and goat cheese. Season to taste with salt and pepper.
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