Tropical Spinach Salad with Grilled Chicken

Southern Living
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.
Makes 8 servings


+ Add To Shopping List
2 pounds skinned and boned chicken breasts
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


Hands-on: 38 Minutes
Total: 1 Hour, 8 Minutes

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.

Created date

January 2012