Ingredients
Scale
Salad
- 2 skinless, boneless chicken breasts grilled and chopped
- 4 cups fresh salad greens or 5 oz. pkg. baby lettuce blend with spinach & arugula
- 1/2 English cucumber seeded and sliced
- 1/2 red bell pepper diced
- 1/4 medium red onion thinly sliced
- 1 cup diced mango
Mango Vinaigrette
- 1 cup diced mango pureed
- 2 tablespoons fresh lime juice
- 2 tablespoons orange juice
- 1 teaspoon lime zest
- 3 tablespoons honey or sugar
- 1 small jalapeno seeded and chopped
- 1/4 cup cliantro leaves
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
Mango Vinaigrette
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Place 1 cup diced mango in blender and process until pureed.
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Add remaining ingredients except for olive oil and blend until smooth. With the blender running on low speed, slowly pour in olive oil and blend until emulsified. Refrigerate until ready to serve.
Salad
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Brush each side of chicken breasts with olive oil and season with salt and pepper. Grill chicken over medium high heat until done and juices run clear. Allow to rest for 5-10 minutes, then cut into bite size pieces.
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In a large salad bowl toss salad greens with English cucumber, red bell pepper, red onion slices, and diced mango. Add cooked chicken and toss gently. Serve with mango vinaigrette.
- Prep Time: 15
- Cook Time: 20