You could probably use a firm tofu to make this vegetarian or shrimp if you're so inclined. But I glazed boneless skinless chicken breasts with a mixture of red wine vinegar and red jalapeno pepper jelly. This produces a smoky/spicy/sweet glaze. I am totally ripping this idea off of Kent Rathbun a chef here in Dallas whom I absolutely ADORE. My salad is decidedly less fancy but has that same zingy, fun flavor. My husband and daughter both asked for seconds.
Glaze & Dressing:
1/3 Cup Pepper Jelly
1/3 Cup Red Wine Vinegar
Save 1/2 of this for the dressing. Put the other half in a separate bowl and use that for the glaze. The dressing is just the glaze whisked with about 1/4 C olive oil.
2 boneless/skinless chicken breasts
Salt & pepper the chicken and grill it until almost done then coat liberally with the glaze. This is a sticky mess on the grill and makes a bit of smoke. But I don't man the grill so that's kind of "not my problem" ;)
1 pkg of baby spinach, washed & crisped in the fridge
1 handful golden raisins or Craisins
1 8 oz pkg of Goat Cheese (or blue or feta - whatever is handy)
1/2 C Kalamata olives
1 apple, sliced into matchsticks
The dressing is similar to the glaze from the chicken but I whisk in about 1/4 C olive oil to cut the intensity.