Tropical Spinach Salad With Grilled Chicken

Name: Tropical Spinach Salad With Grilled Chicken
Ingredients: 6 skinned and boned chicken breasts; 2 (6-ounce) bags fresh baby spinach; 2 mangoes, peeled and sliced; 1 medium-size red onion, sliced; 1 (3-ounce) package goat cheese, crumbled; 1 cup fresh raspberries; 1/2 cup chopped pistachio nuts

7 ingredients

4 steps

Ingredients

6 skinned and boned chicken breasts
2 (6-ounce) bags fresh baby spinach
2 mangoes, peeled and sliced
1 medium-size red onion, sliced
1 (3-ounce) package goat cheese, crumbled
1 cup fresh raspberries
1/2 cup chopped pistachio nuts

Directions

1

Place chicken in a large zip-top plastic freezer bag, and add Citrus Marinade. Seal and shake to coat. Chill 1 hour.
2

Remove chicken from marinade, discarding marinade.
3

Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let stand 10 minutes before slicing.
4

Arrange baby spinach on a large serving platter. Top evenly with mango slices, onion slices, and sliced chicken. Sprinkle with crumbled goat cheese, raspberries, and chopped pistachio nuts. Serve with Fresh Basil Vinaigrette.