Roasted Raspberry Chipotle Chicken with Cranberry Spinach Salad

Chicken

1/2 cup olive oil

2 teaspoons minced fresh rosemary

1 tablespoon minced garlic

1 teaspoon sea salt

1-1/2 teaspoons freshly ground black pepper

2 pounds boneless, skinless chicken breasts, pounded thin.

1-3/4 cups Rapberry Chipotle Sauce (found at Costco)

Heat grill. You can BBQ this outside, or use your indoor grill (George Foreman Grill works well). Combine the olive oil, rosemary, garlic, salt and pepper in a small bowl. Whisk to blend well. Place the chicken on a baking sheet and rub generously all over with the seasoned oil. Grill the meat on preheated grill, turning often, until cooked through. While meat is grilling, pour Roasted Raspberry Chipotle Sauce into a small saucepan and cook just to heat the sauce through. Remove meat from heat and set aside, loosely covered with foil, for 10 minutes, to rest. Slice meat as desired and serve with warmed sauce.

or, serve mixed with:

Cranberry Spinach Salad

Courtesy of Jenny V.

3/4 c. tasted almond slices

1 lb baby spinach

1 c. dried cranberries

1/2 c. crumbled feta cheese

Dressing:

2 t. toasted sesame seeds

1 t. poppy seeds

1/2 c. white sugar

2 t. minced onion

1/4 t. paprika

1/4 c white wime vinegar

1/4 c cider vinegar

1/ c. canola/olive oil

combine all dressing ingredients in a bowl and whisk together until sugar and other ingredients combine.

In a large bowl, combine spinach, cranberries, almonds and feta cheese. Drizzle with dressing just prior to serving.