Ingredients
4
boneless skinless chicken breasts (about 1 1/4 lb)
1
cup raspberry chipotle sauce
1
bag (10 oz) ready-to-eat mixed salad greens (such as romaine, iceberg and leaf lettuces)
1
pint (2 cups) fresh raspberries
1/4
cup butter toffee glazed-flavored sliced almonds (from 3.75-oz package)
2
tablespoons olive or vegetable oil
3
tablespoons orange juice
Preparation
Heat gas or charcoal grill. Brush both sides of chicken with about 1/4 cup of the raspberry chipotle sauce.
Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes. Turn chicken; brush with 1/4 cup of the raspberry chipotle sauce. Cover grill; cook 3 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).
Arrange salad greens on 4 serving plates; top with raspberries. Cut each chicken breast into slices; fan over salad greens and raspberries. Garnish with almonds.
In small bowl, beat remaining 1/2 cup raspberry chipotle sauce, the oil and orange juice with wire whisk until blended. Drizzle over salads.
