RASPBERRY MELON GRILLED CHICKEN SALAD
Whisk together all dressing ingredients except oil. Add oil in a slow stream, whisking until mixed together. (Can be made ahead and refrigerated.)
Place chicken breasts in a dish and add 2 - 3 tablespoons of dressing and marinate covered in refrigerator for 2 hours. Heat grill to moderate heat. Grill chicken about 8 minutes on each side. Remove to a plate, cool and slice. Toss spinach, mango, scallions and pecans in a bowl with dressing. Serve on plates, top with sliced chicken and raspberries.
Place chicken breasts in a dish and add 2 - 3 tablespoons of dressing and marinate covered in refrigerator for 2 hours. Heat grill to moderate heat. Grill chicken about 8 minutes on each side. Remove to a plate, cool and slice. Toss spinach, mango, scallions and pecans in a bowl with dressing. Serve on plates, top with sliced chicken and raspberries.
All contents and photography © 2007-2008 Pacifica Culinaria, Inc.
What you need (Dressing):
- 2 tablespoons Pacifica Raspberry Melon Champagne Vinegar
- 1 Tablespoons Balsamic Vinegar
- 1 Tablespoon Soy Sauce
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Minced Peeled Fresh Gingerroot
- 1 Garlic Clove, Minced
- 1/4 Teaspoon Chili Powder
- 1/3 Cup Pacifica Culinaria Plain Avocado Oil
What you need (Salad):
- 2 Skinless, Boneless Chicken Breast Halves
- 1 Bunch Baby Spinach (About 3/4 Pound)
- 1 Firm Ripe Mango, Sliced
- 2/3 Cup Raspberries
- 4 Scallions, Finely Chopped
- 1/4 Cup Pecans, Toasted and Chopped Coarse