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