Step 2: In a mixing bowl, add spinach and mango. Dress with Cilantro Raspberry Vinaigrette and season with salt and pepper to taste. Step 3: Place salad on plate. Top with grilled chicken. Garnish with goat cheese and almonds. Step 4: Guajillo Salt: Toast 2 dried Guajillo chiles in a pan. Remove seeds and stems. Place chiles in a blender container; cover and blend the chile until it becomes powder. Add 1-1/2 teaspoons salt and mix until it is fully incorporated. Step 5: Cilantro Raspberry Vinaigrette: Combine 1/4 cup lime juice, 1/4 cup DOLE® Chef Ready Raspberry Puree, 2 tablespoons honey, 2 cups chopped cilantro, 2 chopped garlic cloves, and 3 tablespoons finely chopped red onions to a blender or food processor container. Cover; blend about 30 seconds. Slowly stream olive oil into mixture until blended. Season with salt and pepper to taste.