Ingredients

Serves 2 generously

　　

For dressing:

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.

　　

Make dressing:

Step 1

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.)

　　

Step 2

In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)

　　

Step 3

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.)

　　

Step 4

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.