Chicken Salad with Mango Vinaigrette
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS0
Recipe courtesy of Alex Torres, Meal Prep Mondays
Chicken Salad with Mango Vinaigrette
Ingredients
- 2 boneless 4-oz. chicken breasts
- 1/2 cup diced, fresh mango
- 4 cups mixed leafy greens, divided into each container
- 1 tbsp shallots, chopped
- 1 clove fresh garlic, chopped
- 1 tsp rice wine vinegar
- 2 tbsp olive oil
- 1 fresh lime, juiced
- 1 tsp honey
- 2 tbsp smoked paprika
- Salt/pepper to taste
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS0
Recipe courtesy of Alex Torres, Meal Prep Mondays
Instructions
Lightly season chicken with smoked paprika, salt and pepper.
Grill chicken approx 4-5 minutes each side or until internal temp reads 165F.
Set aside to let cool.
Using a small 8 to 10-inch non-stick skillet, heat to med-high heat.
Add 2 tbsp olive oil and heat for about 1-2 mins.
Add 1 tbsp chopped shallot, 1 small chopped garlic clove, salt and pepper.
Sauté for about 1 min.
Now add 1/2 cup diced fresh mango, 1 tsp honey, 1 tsp rice wine vinegar and about 1 tbsp fresh lime juice.
Set heat on low and mix for about 2 mins.
Remove pan from heat and carefully add contents to a food processor.
Process it until it reaches a liquid consistency.
Adjust flavor to your liking with a little salt and pepper.
Place 2 cups of the mixed greens in your container, then top with the cooked, sliced chicken breast.
Keep mango vinaigrette separate in a small container to avoid turning greens soggy.