Ingredients Jump to Instructions ↓

  1. 4 chicken breasts

  2. Curry-Mango Chutney Vinaigrette:

  3. 1/3 cup peanut oil

  4. 1/4 cup rice vinegar

  5. 3 tablespoons mango chutney

  6. 1 teaspoon curry powder

  7. 1/2 teaspoon salt

  8. 1/4 teaspoon freshly ground black pepper

  9. Salad:

  10. 12 ounces fresh spinach, washed, dried

  11. 3 grapefruits, peeled, white pith removed, sectioned

  12. 4 scallions, sliced

  13. 1/2 cup toasted, chopped peanuts

Instructions Jump to Ingredients ↑

  1. Place chicken breasts into baking dish. Prepare Curry-Mango Chutney Vinaigrette: 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 grill. Grill chicken breasts, until a thermometer registers 170 degrees F when inserted into center of breast meat, about 15 minutes. Transfer chicken to a cutting board. Remove skin and, carefully pulling the chicken off the bone, slice chicken breast into fan.

  3. Prepare Salad: Whisk the reserved vinaigrette to recombine. In large bowl, toss spinach, grapefruit and scallions with vinaigrette. Arrange the salad on a large serving platter. Arrange the chicken fans on top of the spinach. Sprinkle with peanuts and serve.


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