Chicken with Cranberry Chutney

Directions

In a saucepan combine onions and olive oil and cook over medium heat stirring occasionally for about 10 minutes until onions are soft. Add 1 cup of dressing, cranberries, raisins, honey and salt. Cook for 12 minutes on medium to low heat adjusting heat and stirring as necessary. Remove from heat and set aside.

Brush chicken with olive oil and sprinkle with salt and pepper. Grill chicken on an indoor electric grill or grill pan brushed with olive oil for 6 to 7 minutes on each side or until no longer pink, turning once and brushing with dressing the last two minutes of grilling. Let chicken cool, 4-5 minutes, then slice on angle. Set aside.

Combine field greens, apple, walnuts and dressing and divide among serving plates. Sprinkle goat cheese evenly on top of salad greens. Place sliced grilled chicken breast on top of salad. Top each serving with chutney.

Salt and pepper to taste and garnish top of salad with fresh basil leaves.