2 tbsp. grapefruit marmalade
1 tsp. fresh ginger, grated
1 garlic clove, chopped fine
1/4 cup white wine vinegar
1/4 cup grapefruit juice
1/4 cup lemon juice
1/2 cup olive oil
freshly ground pepper

Chicken salad:
4 boneless, skinless chicken breast halves (about 1 pound)
1 1/2 cups fresh raspberries (divided use)
Assorted field greens
1/2 cups pecan pieces
4 (1/2-inch thick) grapefruit rounds, quartered


Combine the marinade ingredients in a glass bowl or large glass jar with tight fitting lid. Whisk or shake until ingredients are well combined.

Divide marinade, reserving 1/2 cup for basting.
Grill or broil chicken 10 to 15 minutes, or until no longer pink in the center and juices run clear when cut.
Turn once and baste often with reserved marinade. Cut chicken into strips.

Discard any of the marinade used for basting.

To make dressing, process 1 cup raspberries with the remaining marinade in a food processor or blender.

To plate, arrange field greens on four individual serving plates. Top with chicken slices.
Drizzle with the dressing. Sprinkle with pecan pieces and remaining whole berries. Garnish with quartered grapefruit rounds.

Serving: 4

Notes: Can substitute grapefruit marmalade with orange marmalade and strawberries for raspberries. This is a great summer main dish.