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Grilled Chicken & Spinach Salad

Ready In: 55 Minutes

Prep Time: 30 Minutes

Cook Time: 25 Minutes

Serves 4

Place chicken and ½ cup marinade in a 1-gallon recloseable food storage bag; seal. Toss to coat. Place in refrigerator and marinate 30 minutes or up to overnight.
Prepare grill to medium heat. Remove chicken from bag; discard bag. Place chicken on grill; grill, turning once, 10-12 minutes or until internal temperature reaches 170°F on an instant read thermometer, brushing with additional marinade as needed.
Place nectarine halves, face down, on grill about 5 minutes after chicken. Grill until caramelized, turning once (about 5 minutes), brushing with additional marinade occasionally.
Slice chicken and nectarines. Toss spinach with ¼ cup marinade. Add raspberries, blue cheese and walnuts; gently toss. Divide salad among 4 dinner plates. Top each salad with chicken and nectarines.
Serving Size ¼ of recipe; Calories 585; Total Fat 19g; Saturated Fat 6g; Cholesterol 86mg; Sodium 1,610mg; Carbohydrates 60g; Fiber 8g Protein 38g