I  N   T  H  E   K  I  T  C  H  E  N
Grilled Chicken and
Spinach Salad with Mango Salsa
As demonstrated to Ivan Sada

Ingredients
For dressing
1. ¼ cup balsamic vinegar
2. 2 tablespoon soy sauce
3. 2 tablespoon Dijon mustard
4. 1 tablespoon minced peeled fresh gingerroot
5. 2 garlic clove, minced and mashed to a paste
6. 1 teaspoon fresh green or red chili, diced (more if you prefer spice)
7. 1 tablespoon honey
8. 1/3 cup extra-virgin olive oil
9. Salt & Pepper to taste
10. 2 whole skinless boneless chicken breast, halved
11. 2 bunches spinach, coarse stems discarded and leaves washed well and spun dry
12. 2 firm-ripe mangos, cut into cubes
13. 1 onion, finely chopped
14. 1 bunch coriander
15. 1 green or red chili, finely diced (more or less if you prefer spice)

Marcela Sandoval Chef Marcela Sandoval has worked and lived overseas for the last 10 years. After a career in politics, she studied cooking at the French Culinary School, Le Cordon Bleu. She has worked in several world renown restaurants including; the Courtyard in Beijing and Kinkeads in Washington, DC. She managed a successful catering and gourmet ice cream business in Lusaka, Zambia and as the only Americans in Pyongyang, North Korea (with help from her husband – a UN diplomat) established a successful tapas bar. Marcela is a graduate of the University of Texas, as well as Le Cordon Bleu.  She has been in Nepal for 2 years with her husband Richard; who is the Representative for the UN World Food Program, five year old Zoey and three year old twins Emma and Carter.

Preparation
For the salad dressing/marinade
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, chilled and covered.) In a shallow dish or a resealable plastic bag coat chicken with ½ of the dressing. Marinate chicken, covered and chilled for at least 2 hours.

For the chicken
Make sure chicken is at room temperature before cooking. Chicken can be grilled on a barbeque or on a hot skillet indoors. Make sure your grill or pan is slightly oiled and hot. Remove chicken from marinade and place directly on the hot grill or pan. Cook over moderately high heat and wait 3 to 5 minutes before turning to cook other side. Avoid turning chicken every few minutes. Cook until done. Transfer chicken to a platter and cool (Chicken may be made a day ahead, chilled and covered.)

For the salsa and salad
For the salsa and salad Combine the mango, onion, chili and coriander in a bowl. Can be made ahead of time and set aside. In a large bowl, toss the spinach leaves with salad dressing. Plate the spinach, then the chicken and top with the mango salsa. Drizzle remaining dressing over salad if desired.