Mango Grilled Chicken Salad
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
15Minutes 4Hours (marinating)
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
15Minutes 4Hours (marinating)
Ingredients
Chicken
  • 1/4cup soy sauce
  • 3/4teaspoons powdered ginger
  • 1/2cup pineapple juice
  • 1Tablespoon honey
  • 1teaspoons crushed red pepper flakes
  • 1/2teaspoon salt
  • 1/2teaspoon pepper
  • 1 1/2pounds Boneless Skinless Chicken Breasts
Vinaigrette
  • 2/3cups orange juice
  • 2Tablespoons Dijon Mustard
  • 1/2cup olive oil
  • 3Tablespoons lime juice
  • 1Tablespoon honey
  • salt and pepper (to taste)
Salad
  • Romaine lettuce(cleaned, chopped)
  • 1 sweet red pepper(chopped)
  • 1 yellow pepper(chopped)
  • 1 orange pepper(chopped)
  • 1large mango(peeled, diced)
  • 1medium jalapeño(seeded, diced)
Instructions
Chicken
  1. In a small bowl, combine soy sauce, ginger, pineapple juice, honey, red pepper flakes, salt and pepper. Whisk well. In a 1 gallon size plastic storage bag, place the chicken, pour marinade on top and seal. Marinade at least 4 hours in refrigerator (preferably overnight).
  2. *On a stove-top grill, season with olive oil and preheat for 1 minute. Place chicken and grill over medium-high heat for 15 minutes, turning once at half-way point (chicken should reach 165 degrees when fully cooked).
Vinaigrette
  1. While chicken is cooking, prepare the vinaigrette. In medium bowl, add orange juice, Dijon mustard, olive oil, lime juice and honey. Whisk well, salt and pepper to taste.
Salad
  1. For individual servings, in a medium bowl add lettuce, red, yellow and orange peppers, mango and jalapeño. Drizzle dressing, toss well. Transfer to plate or bowl. Serve immediately.
Recipe Notes

Adapted from Whole and Heavenly Oven

*You can also grill this per directions above, or bake the chicken at 350 degrees for 35-40 minutes, until chicken reaches 165 degrees.

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