Recipe from Family Circle

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Name: Mango-Raspberry Grilled Chicken Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: not set
Ingredients: Dressing:; 2 tablespoons raspberry balsamic vinegar; 1 tablespoon lemon juice; 1 tablespoon chives chopped; 1 teaspoon grainy mustard; 3/4 teaspoon sugar; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1/3 cup extra-virgin olive oil; Salad:; 1 pound boneless chicken breasts; 5 ounce baby spinach; 2 cups sliced mango or 1 whole - pitted, peeled and sliced; 1 cup raspberries; 1/2 small red onion sliced; 1/4 cup goat cheese crumbled

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INGREDIENTS

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

INSTRUCTIONS

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.

NOTES

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Mango-Raspberry Grilled Chicken Salad

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

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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Nutrition

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Serving Size: 1 Serving (267g)
Recipe Makes: 5 Servings

Calories: 532
Calories from Fat: 173 (33%)

Amt Per Serving		% DV

	Total Fat 19.3g	26 %
	Saturated Fat 4.7g	23 %
	Monounsaturated Fat 11.6g
	Polyunsanturated Fat 2g
Cholesterol 61.6mg		19 %
Sodium 328.8mg		11 %
Potassium 494.2mg		13 %
Total Carbohydrate 67g		20 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 64.4g
Protein 24.9g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 532

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