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By Monica              4 servings

Raspberry vinaigrette salad dressing is the base for this easy marinade that results in moist, flavorful, low-fat grilled chicken that's good hot or cold.

Ingredients

• 2 lbs (4-6 pieces) chicken breasts or thighs, boneless & skinless
• 1/2 cup raspberry vinaigrette salad dressing (use bottled dressing, or to make your own go to http://theyummylife.com/recipes/146)
• 1 tablespoon minced fresh herbs (such as rosemary, thyme, tarragon, basil, sage)

Directions

If chicken pieces have uneven thickness, place them in a plastic bag and flatten the thickest parts with a meat pounder or the bottom of a skillet. Arrange chicken pieces in a single layer in a pan. In small bowl, combine the raspberry vinaigrette and herb(s); pour over chicken. Use tongs to turn chicken to coat all sides with marinade. Put in fridge to marinate for 30 minutes (no longer than 60 minutes). Heat and oil grill. Place chicken pieces on grill over high heat, discarding the marinade. Grill for 2-4 minutes per side, until internal temperature is 160 degrees at thickest part. Remove to a pan and loosely cover with foil for 5-10 minutes. Transfer chicken to platter; pour any cooked juices left in bottom of pan over top of chicken. Serve.

--SERVE IT COLD. Store whole, grilled chicken pieces in sealed container in the fridge along with any remaining pan juices. To serve, thinly slice chicken, lightly coat slices with pan juices and serve cold on top of a salad, in a wrap, or on a sandwich. (This is a great way to use leftovers.)

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Hi, I'm Monica... Thanks for stopping by! This is a place to chat about the good things in life with a focus on fun, easy, healthy recipes and an occasional yummy splurge thrown in. Read more about The Yummy Life