Rasberry Mango Chicken Salad

Traditional balsamic vinaigrette is given a twist with raspberry and tops a salad that combines mango, raspberries, and chicken breast.

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Ingredients:

• Dressing:
• 3 Tablespoons lemon juice
• 2 Tablespoons raspberry vinegar
• 1 Tablespoon balsmic vinegar
• 1 Tablespoon soy sauce
• 3/4 teaspoon Dijon mustard
• 1 teaspoon minced peeled gingerroot
• 1 garlic clove, minced and mashed 1/4 teaspoon salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground black pepper
• 1/3 cup extra-virgin olive oil
• Salad:
• 1 whole skinless boneless chicken breast (3/4 pound), halved
• 1 bunch spinach (about 3/4 pound), coarse stems removed and leaves washed and dried
• 1 firm-ripe mango, cut into 1/4-inch cubes
• 2 plum tomatoes, cubed
• 2/3 cup raspberries, picked over
• 1/2 of a small red oninon sliced thinly into ring and seperated

Method

Dressing: In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.) In a resealable plastic bag coat chicken with 3 tablespoons dressing. Marinate chicken, covered and chilled, 2 hours. Heat an oiled ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. Cut chicken into 1/4-inch-thick slices and put aside. In a large shallow bowl combine the 3/4 of the remaining dressing with remaining ingredients and toss gently. Arrange the chicken strips on top of the salad and drizzle remaining dressing over it. Enjoy!

Notes:

Number of servings: 2

Submitted By: the_indigo_artist
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