Oil the grate. Grill the chicken until fully cooked, about 5 minutes per side. Season with salt and pepper. Let cool and slice into thin strips. Set aside.
Meanwhile, coat the bell pepper strips with oil and stir-fry for 2 minutes in a grill wok. Season with salt and pepper. Set aside.
Pile the spinach on 4 plates. Top with chicken slices and drizzle with mango mayonnaise to taste. Garnish with bell pepper, green onions, pecans and raspberries.
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