2 six ounce chicken breasts
6 cups baby spinach, washed and patted dry with paper towels
4 tbsp olive oil
2 cloves minced garlic
½ a red sweet bell pepper, julienned
½ small red onion, julienned
Juice and finely grated zest of one large lime
2 tbsp white wine vinegar (or balsamic vinegar if you prefer)
2 tbsp brown sugar
¼ cup toasted slivered almonds
½ ripe mango cut in slices
Salt and pepper to season
In a small skillet over medium flame, heat two tbsp olive oil. Add the chicken breasts and season with salt and pepper. Pan fry the chicken breasts until completely cooked but be careful not to overcook them. Remove the chicken from the pan and set aside.
Meanwhile, add the minced garlic along with another 2 tablespoons of olive oil to the pan and sauté until the garlic is cooked, about a minute. Add the lime zest and juice, brown sugar, cloves, cinnamon and vinegar. Simmer to reduce the warm dressing by about half. Season the warm dressing with salt and pepper at this point.
Drop the spinach into the pan with the warm dressing and quickly toss together well. Remove from heat and divide the warm spinach on two plates. Top with the peppers, mango, onion and sliced chicken. Drizzle with any remaining dressing if desired and sprinkle with the toasted almonds.