Tropical Spinach Salad with Grilled Chicken |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Sliced mangoes give Tropical Spinach Salad with Grilled Chicken its island-style moniker. Raspberries and goat cheese add to this main-dish salad's pops of color. Ingredients:
2 pounds skinned and boned chicken breasts |
basil vinaigrette, divided |
2 (6-oz.) packages fresh baby spinach |
2 mangoes, peeled and sliced |
1 small red onion, halved and sliced |
1 (4-oz.) package goat cheese, crumbled |
1 cup fresh raspberries |
Directions:
1. Preheat grill to 350° to 400° (medium-high) heat. Combine chicken and 3/4 cup Basil Vinaigrette in a large zip-top plastic freezer bag; seal and chill 15 minutes, turning occasionally.
2. Remove chicken from marinade, discarding marinade.
3. Grill chicken, covered with grill lid, 4 to 6 minutes on each side or until done. Let chicken stand 10 minutes; slice.
4. Toss spinach, mangoes, and onion with 1/4 cup Basil Vinaigrette in a large bowl; arrange on a serving platter. Top with grilled chicken. Sprinkle with crumbled goat cheese and raspberries. Serve with remaining Basil Vinaigrette.
|
|