¼ cup fresh organic raspberries

¼ cup raspberry vinegar

5 tablespoons grapeseed oil

1 tablespoon extra-virgin organic olive oil

2 tablespoons thinly sliced fresh chives

Sea Salt and freshly ground black pepper

4 small organic chicken breasts

2/3 cup sesame seeds preferably a mix of black and white

4 cups fresh organic baby spinach leaves

10 organic cherry tomatoes, halved

1 large ripe organic mango, peeled, and cut into bite-size cubes




  1. Using a whisk, mash the raspberries with the vinegar in a medium bowl.
  2. Slowly add 3 tablespoons of the grapeseed oil and the extra-virgin olive oil, whisking constantly until the mixture is well blended. Mix in the chives and season the vinaigrette to taste with salt and pepper.
  3. Cut the chicken into strips and season the chicken breasts with sea salt and pepper and coat with the sesame seeds.
  4. Heat 1 tablespoon of the grapeseed oil in a large non-stick sauté pan over medium-high heat. Add half of the sesame-coated chicken and cook for about 2 minutes on each side, or until just cooked through and golden brown. Transfer the chicken to paper towels to drain any excess oil. Repeat with the remaining 1 tablespoon grapeseed oil and chicken.
  5. Toss the spinach leaves, tomatoes, and mango together in a large bowl with enough vinaigrette to coat.
  6. Season the salad to taste with sea salt and pepper.
  7. Divide the salad among 4 large serving plates.
  8. Arrange the chicken slices over the salads, drizzle with more dressing and serve.


Recipe by Curtis Stone.

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