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Grilled Raspberry Chicken Salad

— Serves Two —

• 2 Tbsp. raspberry vinegar

• 1 Tbsp. Balsamic vinegar

• 1 Tbsp. soy sauce

• 3⁄4 tsp. Dijon mustard

• 1-1⁄2 tsp. fresh ginger root, peeled and minced

• 1 garlic clove, 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 cup extra-virgin olive oil

• 2 boneless skinless chicken breasts

• 1 pkg. organic baby spinach, washed and stemmed

• 1 firm, ripe mango, cut into 1⁄4-inch slices

• 2/3 cup fresh raspberries

• 4 scallions, chopped fine

• 1⁄4 cup pecans, toasted and chopped coarsely

• 2 oz. goat cheese

In a blender, whisk together vinegars, soy sauce, mustard, ginger, garlic, chili powder and pepper. Slowly add oil in a constant stream, blending until emulsified. Chill. In a shallow dish or re-sealable plastic bag, coat chicken with 3 tablespoons of the above dressing. Marinate at least two hours. Heat grill on high. Grill chicken until done, approximately 7 minutes on each side. Refrigerate chicken until cold then cut into 1/4-inch slices. Toss remaining ingredients in a large bowl, add chicken and drizzle remaining dressing over the top, tossing gently to coat the spinach. Garnish with pecans if desired. ■

 

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