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Spinach
Salad for Two w/ Grilled Chicken, Mango & Raspberries
Make dressing: In a bowl, whisk together all dressing ingredients
except oil. Add oil in a stream, whisking until
emulsified. (Dressing may be made 2 days ahead and chilled,
covered.)
In a shallow glass dish or a resealable plastic bag coat
chicken with 3 tablespoons dressing. (Marinate chicken, covered
and chilled, 2 hours.)
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.)
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.
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Ingredients
For dressing:
2 tbsp raspberry vinegar*
1 tbsp balsamic vinegar
1 tbsp soy sauce
3/4 tsp Dijon mustard
1 1/2 tsps minced peeled fresh gingerroot
1 garlic clove, minced and mashed to a paste with 1/4 tsp salt
1/4 tsp chili powder
1/4 tsp freshly ground black pepper, or to taste
1/3 c. extra-virgin olive oil
for Salad:
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 c. fresh raspberries
1/4 c. walnuts, toasted and chopped coarse
4 scallions, chopped fine
(optional)
Makes 2 generous portions.
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