Name: Spinach Salad with Grilled Chicken, Mango, and Raspberries Szwarc
Yield: Serves 2 generously
Ingredients: 2 tablespoons raspberry vinegar*; 1 tablespoon balsmic vinegar; 1 tablespoon soy sauce; 3/4 teaspoon Dijon mustard; 1 1/2 teaspoons minced peeled fresh gingerroot; 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt; 1/4 teaspoon chili powder; 1/4 teaspoon freshly ground black pepper, or to taste; 1/3 cup extra-virgin olive oil; 1 whole skinless boneless chicken breast (3/4 pound), halved; 1 bunch spinach (about 3/4 pound), coarse stems discarded and leaves washed well and spun dry; 1 firm-ripe mango, cut into 1/4-inch thick slices; 2 plum tomatoes, sliced thin; 2/3 cup raspberries, picked over; 4 scallions, chopped fine; 1/4 cup walnuts, toasted and chopped coarse; Available at specialty foods shops and some supermarkets.

Recipe information

Yield
Serves 2 generously

Ingredients

For dressing:

2 tablespoons raspberry vinegar*

1 tablespoon balsmic vinegar

1 tablespoon soy sauce

3/4 teaspoon Dijon mustard

1 1/2 teaspoons minced peeled fresh gingerroot

1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

1/4 teaspoon chili powder

1/4 teaspoon freshly ground black pepper, or to taste

1/3 cup extra-virgin olive oil

1 whole skinless boneless chicken breast (3/4 pound), halved

1 bunch spinach (about 3/4 pound), coarse stems discarded and leaves washed well and spun dry

1 firm-ripe mango, cut into 1/4-inch thick slices

2 plum tomatoes, sliced thin

2/3 cup raspberries, picked over

4 scallions, chopped fine

1/4 cup walnuts, toasted and chopped coarse

Available at specialty foods shops and some supermarkets.

Preparation

Make dressing:
Step 1
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.)
Step 2
In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)
Step 3
Heat an oiled well-seasoned 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. (Chicken may be made up to this point 1 day ahead and chilled, covered.)
Step 4
Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.

Recipe information

Ingredients

For dressing:

Preparation

Make dressing:

Step 1

Step 2

Step 3

Step 4

Recipe notes