Grilled Chicken Salad with Mango Salsa

Name: Grilled Chicken Salad with Mango Salsa
Prep time: 50 min
Cook time: 16 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 tbsp soy sauce; 1 tbsp balsamic vinegar; 1 tbsp rice wine vinegar; 1 tbsp dry sherry; 1 tbsp fresh ginger, grated; 1 tsp ground cinnamon; 1/4 tbsp ground red pepper; 4 skinless, boneless chicken breast halves; 1/3 cup rice wine vinegar; 2 tbsp sugar; 8 cup fresh baby spinach; 1 large mango, finely chopped; 1 large cucumber, finely chopped; 1 jalapeño pepper, seeded and minced; 1/4 cup red onion, chopped; 1 tsp fresh ginger, grated; 1 tbsp fresh basil, chopped; 1 tbsp rice wine vinegar; 1 tbsp balsamic vinegar; 1 tbsp olive oil

Serves 4

Cook time: 16 mins

Prep time: 50 mins

This recipe comes from The Ultimate Southern Living Cookbook, page 368. A really good ripe mango makes the salsa incredible.

Instructions

Combine first 8 ingredients in a heavy-duty, zip-top plastic bag or shallow dish; add chicken. Seal or cover; marinate in refrigerator 1 hour, turning chicken occasionally.
Remove chicken from marinade, discarding marinade. Grill chicken, uncovered, over medium-hot coals (350° to 400°) 6 to 8 minutes on each side or until no longer pink.
Combine 1/3 cup vinegar and sugar; stir until sugar dissolves. Place salad greens on individual serving plates; drizzle with vinegar mixture. Slice and fan chicken, if desired, over salad greens. Top each serving with 1/2 cup mango salsa.

Ingredients

For the salad

1
tbsp: olive oil

1
tbsp: soy sauce

1
tbsp: balsamic vinegar

1
tbsp: rice wine vinegar

1
tbsp: dry sherry

1
tbsp: fresh ginger, grated

1
tsp: ground cinnamon

1/4
tbsp: ground red pepper

4: skinless, boneless chicken breast halves

1/3
cup: rice wine vinegar

2
tbsp: sugar

8
cup: fresh baby spinach

For the mango salsa

1: large mango, finely chopped

1: large cucumber, finely chopped

1: jalapeño pepper, seeded and minced

1/4
cup: red onion, chopped

1
tsp: fresh ginger, grated

1
tbsp: fresh basil, chopped

1
tbsp: rice wine vinegar

1
tbsp: balsamic vinegar

1
tbsp: olive oil