Tropical Spinach Salad with Grilled Chicken

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.

Yield: Makes 8 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 38 Minutes
Total: 1 Hour, 8 Minutes


  • 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


  1. 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. 2. Remove chicken from marinade, discarding marinade.
  3. 3. Grill chicken, covered with grill lid, 4 to 6 minutes on each side or until done. Let chicken stand 10 minutes; slice.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tropical Spinach Salad with Grilled Chicken Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy