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Epicurious

Spinach Salad with Grilled Chicken, Mango, and Raspberries Szwarc

4.6

(53)

Recipe information

  • Yield

    Serves 2 generously

Ingredients

For dressing:

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
  • Available at specialty foods shops and some supermarkets.

Preparation

  1. Make dressing:

    Step 1

    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.)

    Step 2

    In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)

    Step 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.)

    Step 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.

TagsSaladSalad DressingSpinachLeafy GreensVegetableChicken BreastChickenPoultryMangoStone FruitFruitRaspberryBerryStarterMainDinnerGluten FreeDairy FreeEasyWeeknight MealsQuickGrillingSummerSpringGourmet
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