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Tropical Spinach Salad with Grilled Chicken

Hands-on time 38 mins
Total time 1 hr, 8 mins
Yield Makes 8 servings
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.


  • 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

How to Make It

  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.