Raspberry-Chipotle Chicken Breasts with Cucumber Salad

Raspberry-Chipotle Chicken Breasts with Cucumber Salad


2tablespoons seedless raspberry jam
tablespoons fresh lime juice
1tablespoon minced chipotle chile, canned in adobo sauce
1teaspoon minced fresh garlic
½teaspoon grated lime rind
Cooking spray
4(6-ounce) skinless, boneless chicken breast halves
teaspoon kosher salt, divided
¼teaspoon freshly ground black pepper
3cups shaved English cucumber
½cup vertically sliced red onion
1tablespoon red wine vinegar
½teaspoon sugar


1. Combine first 5 ingredients in a small saucepan, stirring with a whisk until smooth. Cook over medium heat 4 minutes or until slightly syrupy.

2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Grill chicken 6 minutes on each side or until done. Spoon raspberry mixture over chicken.

3. Combine remaining 1/8 teaspoon salt, cucumber, and remaining ingredients in a medium bowl; toss to combine.