Method

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. Season the chicken tenders with 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 tenders 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 tenders.

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 salt and pepper.

7. Divide the salad among 4 large serving plates. Cut each chicken tender on a diagonal into 4 slices.

8. Arrange the chicken slices over the salads, drizzle with more dressing and serve.