Curried Chicken & Spinach Salad Recipe
Ingredients
4bone-in chicken breasts
Curry-Mango Chutney Vinaigrette:
1/3cup peanut oil
1/4cup rice vinegar
3tablespoons mango chutney
1teaspoon curry powder
1/2teaspoon salt
1/4teaspoon freshly ground black pepper
Salad:
12ounces fresh spinach, washed and dried
3grapefruit, peeled, white pith removed and sectioned
4scallions, sliced
1/2cup toasted, chopped peanuts
Cooking Instructions
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.
Prepare coals for the grill. Grill chicken breasts for about 15 minutes, until a thermometer registers 170 degrees F 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.
Whisk the reserved vinaigrette to recombine. In a large bowl, toss the spinach, grapefruit sections and scallions 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.