Tropical Spinach Salad with Grilled Chicken

1 Review
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Hands-on Time
38 Mins
Total Time
1 Hour 8 Mins
Yield
Makes 8 servings
February 2012
RECIPE BY Southern Living

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.

Ingredients

  • 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

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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Ratings & Reviews

ktleyed's Review

ktleyed
May 05, 2013
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!