Categories: Poultry, Salads

Ingredients

• 2 chicken breasts, cut into chunks
• 2 tbsp mango chutney
• 1 tbsp dark brown sugar
• juice of 1/2 lime
• 1 tsp soy sauce
• black pepper
• 1 1/2 cups baby spinach
• 1/2 large mango, peeled, pitted and chopped
• 1/3 cup dried cranberries
• 1 1/2 tbsp toasted pine nuts (optional)
• 3 tbsp vegetable oil
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• Salt and pepper

Directions

1. Mix together ingredients for marinade; pour over chicken and allow to marinate at least one hour.

2. Pre-heat broiler to medium-high.

3. Drain the marinade from the chicken and reserve.

4. Place chicken on a baking sheet; broil for 6 minutes.

5. Drizzle chicken with the marinade; cook for an additional 3 minutes.

6. Meanwhile, mix together all ingredients for the dressing.

7. In a bowl, combine the ingredients for the salad; toss with the dressing.

8. Serve the chicken on top of the salad; sprinkle with pine nuts, if using.

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