Makes 4 servings

Here is a classic chicken and rice salad, but there's no shadow of the "same old, same old" when it's tossed with a provocative chutney vinaigrette. For the best flavor, don't serve this salad directly from the refrigerator; instead, allow it to stand at room temperature for 10 to 15 minutes before serving.

For the chicken

2 teaspoons canola oil

8 ounces boneless, skinless chicken breasts

Chutney Vinaigrette

¼ cup chutney

2 tablespoons canola oil

2 tablespoons white rice vinegar

½ teaspoon curry powder, or to taste

To complete the recipe

2 cups cooked rice (long-grain white or brown), at room temperature or chilled

1 cup frozen corn, thawed (yellow or white corn)

2 plum tomatoes, cut into ½-inch cubes

¼ cup coarsely chopped fresh cilantro

½ teaspoon pepper, or to taste

4 cups stemmed and shredded salad spinach

Toasted sliced almonds for garnish

Heat a stovetop grill over high heat. Brush one side of each chicken breast with the safflower oil. Reduce the heat to medium-high and arrange the chicken on the grill, oiled sides down; cook for about 5 minutes. Brush the top surfaces with oil; turn and cook for 5 more minutes, or until the chicken is lightly browned and cooked through at the thickest points.

Transfer the chicken to a plate; cut it into 1-inch squares and allow to cool.

Meanwhile, prepare the vinaigrette; put all ingredients in a blender and purée until smooth. Taste and adjust the seasoning.

In a medium bowl, toss together the chicken, rice, corn, tomatoes, cilantro, and pepper.

Whisk or stir the vinaigrette; add to the salad and toss. Taste and adjust the seasoning.

Serve the salad on beds of shredded salad spinach.