By now you might already know about my new obsession with this shallot and curry vinaigrette....if not you are about to. I think you either love curry or you don't. I happen to love it like I love garlic. So that means I love it a lot! I actually scored this vinaigrette recipe from my Fine Cooking Magazine, in their Cook Fresh edition. I made it with grilled chicken and couscous the first go around and loved it so much I had to make it again. Most of the time when I recipe test I have to tweek a thing or two before I post it to the blog...well not this grilled chicken, cantaloupe, and goat cheese spinach salad...it was perfection the first time, but I made it again just to make sure!

It's the perfect balance of textures and flavors that just scream summer salad. Not to mention the colors tell you this salad is good for you. It would be great as a lunch or served as dinner with some Naan bread.

There is something about the mild onion and curry flavor mixed with the grilled charred chicken, the sweet cantaloupe, and the creamy goat cheese! I love it and will be making it all summer long!

Ingredients:

4 Boneless Chicken Breasts
6-8 Cups of Spinach (depending on how big you like your salad)
1/2 Chopped Cantaloupe
1/2 Cup Goat Cheese Crumbled
2 Tsp. Dried Yellow Curry
6 Tbsp. White Balsamic Vinegar
8 Tbsp. Extra Virgin Olive Oil
2 Shallots
Salt and pepper

Directions:

-Preheat grill to medium-low.

-Season chicken with 1 Tbsp. of your olive oil and 1 tbsp. of your vinegar and sprinkle liberally with salt and pepper.

-Turn the grill down to low and cook chicken on both sides 10-12 minutes per side until chicken is done. Remove from grill and set aside. I have a confession to make though, when I was grilling my chicken for these photographs, my gas grill ran out of gas so I had to finish them on a grill pan...but hey they get the job done! Grill pans are great alternatives to the real thing!

-Remove peel and seeds form the cantaloupe and chop into bite size pieces.

-In a small saucepan heat one tbsp. of olive oil over medium heat. Add your sliced shallots and sauté until translucent . Add your curry powder and continue to stir for another couple of minutes until fragrant. Add your 5 Tbsp. of vinegar and then your 6 Tbsp. of olive oil and mix together. Remove from heat.

-Layer your spinach, sliced chicken and cantaloupe and sprinkle with goat cheese.

-Spoon your vinaigrette over the salad making sure to include some of the shallots. (whatever leftover dressing will keep in the fridge)