Spinach Salad with Grilled Chicken, Mango, and Raspberries Szwarc |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 tablespoons raspberry vinegar |
1 tablespoon balsmic vinegar |
1 tablespoon soy sauce |
3/4 teaspoon dijon mustard |
1 1/2 teaspoons minced peeled fresh gingerroot |
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt |
1/4 teaspoon chili powder |
1/4 teaspoon freshly ground black pepper, or to taste |
1/3 cup extra-virgin olive oil |
1 whole skinless boneless chicken breast (3/4 pound), halved |
1 bunch spinach (about 3/4 pound), coarse stems discarded and leaves washed well and spun dry |
1 firm-ripe mango, cut into 1/4-inch thick slices |
2 plum tomatoes, sliced thin |
2/3 cup raspberries, picked over |
4 scallions, chopped fine |
1/4 cup walnuts, toasted and chopped coarse |
Directions:
1. Make dressing: In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.)
2. In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)
3. Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. (Chicken may be made up to this point 1 day ahead and chilled, covered.)
4. Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.
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