I love making this recipe and having a nice dinner out on my back patio. Make myself some fresh lemonade and I’m happy!

4 Boneless skinless chicken breast halves
1 pint Fresh raspberries
1/2 cup Red wine vinegar
2 tsp Dijon mustard
2 tsp fresh basil leaves
1/2 cup Chopped fresh parsley
1 Tbs Lemon juice
1/4 tsp Black pepper, freshly ground
5 cups washed and trimmed spinach leaves
2 Seedless oranges, sections separated
1/4 cup Chopped, toasted walnuts

Preheat a charcoal or top-of-stove grill or broiler. Grill chicken 4 inches from heat for 5 minutes on each side. Cool slightly and then slice the chicken thin. Combine raspberries, vinegar, mustard, basil, parsley, lemon juice, and pepper in a food processor or in a blender. Process briefly, by pulsing the processor a couple times, but do not puree completely. Toss spinach with the raspberry mixture. Divide among 4 plates. Arrange grilled chicken slices over spinach. Top with orange slices and toasted walnuts.

Servings: 4