Raspberry Chipotle Chicken Breasts with Cucumber Salad

Ingredients

• 2 tablespoons seedless raspberry jam
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon minced fresh garlic
• 1/2 teaspoon grated lime rind
• Cooking spray 
• 4 (6-ounce) skinless, boneless chicken breast halves
• 3/8 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 3 cups shaved English cucumber
• 1/2 cup vertically sliced red onion
• 1 tablespoon red wine vinegar
• 1/2 teaspoon sugar

Preparation

1. 1. 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. 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. 3. Combine remaining 1/8 teaspoon salt, cucumber, and remaining ingredients in a medium bowl; toss to combine.

 http://www.myrecipes.com/recipe/raspberry-chipotle-chicken-breasts-50400000127506/

This recipe is SO yummy and SO easy! I made it for a dinner party and it was an absolute hit! I love the sweet and spicy combination of the raspberry/adobo chili sauce. And of course the salty/crisp flavor of the cucumber salad.