Mango-Raspberry Grilled Chicken Salad

5 Servings

Dressing	1/3 cup extra-virgin olive oil
2 tablespoons raspberry balsamic vinegar	Salad
1 tablespoon lemon juice	1 pound boneless chicken breasts
1 tablespoon chopped chives	1 5 ounce package baby spinach
1 teaspoon grainy mustard	2 cups sliced mango (or 1 whole; pitted, peeled and sliced)
3/4 teaspoon sugar	1 cup raspberries
1/2 teaspoon salt	1/2 small red onion sliced
1/8 teaspoon black pepper	1/4 cup crumbled goat cheese

1. Heat grill or grill pan to medium-high.

Dressing

2. In bowl, whisk together vinegar, lemon juice, chives, mustard, sugar, salt and pepper. While whisking, add oil in a thin stream.

Salad

3. Combine chicken and 1/4 cup of the dressing in a glass dish or resealable plastic bag.

4. Remove chicken from marinade and grill, turning once, for 12 minutes or until internal temperature registers 160 degrees on an instant-read thermometer. Cool slightly.

5. Meanwhile, combine spinach, mango, raspberries and onion in a large bowl. Toss with remaining dressing.

6. Slice chicken into bite-size pieces and either toss with salad or fan over top of greens. Sprinkle salad with goat cheese and serve.

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Posted by: Coleens Cooking <summerslimming@gmail.com>

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