Tropical Spinach Salad With Grilled Chicken

recipe

Yield:

Makes 6 servings

Recipe from


Ingredients

6 skinned and boned chicken breasts
2 (6-ounce) bags fresh baby spinach
2 mangoes, peeled and sliced
1 medium-size red onion, sliced
1 (3-ounce) package goat cheese, crumbled
1 cup fresh raspberries
1/2 cup chopped pistachio nuts

Preparation

Place chicken in a large zip-top plastic freezer bag, and add Citrus Marinade. Seal and shake to coat. Chill 1 hour.

Remove chicken from marinade, discarding marinade.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let stand 10 minutes before slicing.

Arrange baby spinach on a large serving platter. Top evenly with mango slices, onion slices, and sliced chicken. Sprinkle with crumbled goat cheese, raspberries, and chopped pistachio nuts. Serve with Fresh Basil Vinaigrette.

Note:

Stacey Lilly, Dallas, Texas,

March 2004
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