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.
Remove chicken from marinade, discarding marinade.
Grill chicken, covered with grill lid, 4 to 6 minutes on each side or until done. Let chicken stand 10 minutes; slice.
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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This was simply delicious, the blend of the fruits with the delicious dressing made this a keeper. I marinated the chicken in a lemon/garlic/rosemary mixture for 6 hours and it was great, plus I used a special basil olive oil and a raspberry vinegar puree that made the dressing out of this world! A real keeper!
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