Marinated and grilled chicken breasts are sliced and fanned out onto a bed of fresh spinach tossed with grapefruit sections and green onions in a curry-mango chutney vinaigrette.

Curried Chicken & Spinach Salad

4 bone-in chicken breast halves

 

Curry-Mango Chutney Vinaigrette:
1/3 cup peanut oil
1/4 cup rice vinegar
3 tablespoons mango chutney
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

 

Salad:
12 ounces fresh spinach, washed and dried
3 grapefruit, peeled, white pith removed and sectioned
4 green onions, sliced
1/2 cup toasted, chopped peanuts

1. Put chicken breasts into glass dish. In a 2-cup glass measuring cup or medium bowl, whisk together all ingredients for vinaigrette. Pour half the vinaigrette over the chicken, turning chicken breasts to coat all sides. Cover and refrigerate for at least 1 hour or up to 24 hours. Cover remaining vinaigrette and refrigerate until needed.
2. Prepare coals for the grill. Grill chicken breasts for about 15 minutes, until a thermometer registers 170°F (80°C) when inserted into center of breast meat. Transfer chicken to a cutting board. Remove skin and, carefully pulling the chicken off the bone, slice chicken breast into fan.
3. Whisk the reserved vinaigrette to recombine.
4. In a large bowl, toss the spinach, grapefruit sections and green onions with the vinaigrette. Arrange the salad on a large serving platter. Arrange the chicken fans on top of the spinach. Sprinkle with peanuts and serve.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.