Raspberry-Chipotle Chicken Breasts with Cucumber Salad
|2||tablespoons seedless raspberry jam|
|1½||tablespoons fresh lime juice|
|1||tablespoon minced chipotle chile, canned in adobo sauce|
|1||teaspoon minced fresh garlic|
|½||teaspoon grated lime rind|
|4||(6-ounce) skinless, boneless chicken breast halves|
|⅜||teaspoon kosher salt, divided|
|¼||teaspoon freshly ground black pepper|
|3||cups shaved English cucumber|
|½||cup vertically sliced red onion|
|1||tablespoon red wine vinegar|
Directions1. 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.