Curried Chicken and Spinach Salad

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Curried Chicken & Spinach Salad


	Ingredients 4 bone-in chicken breasts Vinaigrette 1/3 cup peanut oil 1/4 cup rice vinegar 3 Tbsp mango chutney 1 tsp curry powder 1/2 tsp salt 1/4 tsp freshly ground black pepper Salad 12 oz fresh spinach, washed & dried 3 grapefruit, peeled, white pith removed and sectioned 4 scallions, sliced 1/2 cup peanuts, toasted, chopped

Method
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 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.

Recipe Courtesy of The National Chicken Council/U.S. Poultry & Egg Association.