Mango-Raspberry Grilled Chicken Salad

Mango-Raspberry Grilled Chicken Salad
Servings: 5 Prep 8 mins Grill 12 mins


  • 2 tablespoons raspberry balsamic vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped chives
  • 1 teaspoon grainy mustard
  • 3/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/3 cup extra-virgin olive oil
  • 1 pound boneless chicken breasts
  • 1 5 ounce package 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 crumbled goat cheese

Make It

1. Heat grill or grill pan to medium-high.


2. In bowl, whisk together vinegar, lemon juice, chives, mustard, sugar, salt and pepper. While whisking, add oil in a thin stream.


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.