4 b/s chicken breast halves
1/3 c raspberry preserves
1/3 c frozen oj concentrate
1/3 c soy sauce
2 Tbl rice vinegar
1/2 tsp chili powder
1/2 tsp garlic powder
6 cups mixed salad greens
1/3 c raspberry vinaigrette
1/2 c fresh raspberries
Place chicken in a ziploc bag. Combine the preserves, oj concentrate, soy sauce, rice vinegar, chili powder and garlic powder in a bowl and mix well. Pour over the chicken and seal tightly. Toss to coat. Marinate in the refrigerator for at least two hours, turning occasionally.
Grill the chicken until cooked through. Cut into 1/2 inch strips. Toss the salad greens with the vinaigrette in a bowl. Top with chicken and sprinkle with fresh raspberries.
I like to sprinkle caramelized toasted chopped almond on top to add some crunch.
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