This is an awesome summer salad.  The recipe can be adjusted for any number.  I have reduced the ingredients for one or two as well as increased all the ingredients and served it on a platter for a crowd.

4 boneless skinless chicken breasts

1 cup raspberry chipotle sauce (I love Target’s Archer Farms Grilling Sauce)

1 Bag (10 oz) salad greens – mixed or spinach

1 pint (2 cups) Fresh Raspberries

1/4 cup sliced almonds

2 Tablespoons olive oil

3 Tablespoons Orange Juice

Brush both sides of chicken with about 1/4 cup of raspberry chipotle sauce Grill over medium heat (cover grill). Cook 10 – 15 minutes. Turn chicken and brush with 1/4 cup raspberry chipotle sauce. Cover grill and cook another 3 – 5 minutes or until chicken is fully cooked.

Arrange salad greens on serving plates. Cut each chicken breast into slices and fan over salad greens. Top with Raspberries. Sprinkle each plate with almonds.

In small bowl (or container with lid) beat 1/2 cup raspberry chipotle sauce (DO NOT use leftover sauce used to brush on chicken – pour a new 1/2 cup from bottle), the oil and orange juice with a wire whisk or shake if in container with lid until blended. Drizzle over salad.

ENJOY!