- 2 tablespoons raspberry vinegar
- 1 tablespoon balsmic vinegar
- 1 tablespoon soy sauce
- 3/4 teaspoon Dijon mustard
- 1 1/2 teaspoons minced peeled fresh gingerroot
- 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/3 cup extra-virgin olive oil
- 1 whole skinless boneless chicken breast (3/4 pound), halved
- 1 bunch spinach (about 3/4 pound), coarse stems discarded and leaves washed well and spun dry
- 1 firm-ripe mango, cut into 1/4-inch thick slices
- 2 plum tomatoes, sliced thin
- 2/3 cup raspberries, picked over
- 4 scallions, chopped fine
- 1/4 cup walnuts, toasted and chopped coarse
- Available at specialty foods shops and some supermarkets.
- In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.)
- In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)
- Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. (Chicken may be made up to this point 1 day ahead and chilled, covered.)
- Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.