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
  • 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

Chicken Salad with Mango Vinaigrette

Instructions

  1. Lightly season chicken with smoked paprika, salt and pepper. 

  2. Grill chicken approx 4-5 minutes each side or until internal temp reads 165F.

  3. Set aside to let cool.

  4. Using a small 8 to 10-inch non-stick skillet, heat to med-high heat.

  5. Add 2 tbsp olive oil and heat for about 1-2 mins.

  6. Add 1 tbsp chopped shallot, 1 small chopped garlic clove, salt and pepper.

  7. Sauté for about 1 min.

  8. Now add 1/2 cup diced fresh mango, 1 tsp honey, 1 tsp rice wine vinegar and about 1 tbsp fresh lime juice.

  9. Set heat on low and mix for about 2 mins.

  10. Remove pan from heat and carefully add contents to a food processor.

  11. Process it until it reaches a liquid consistency.

  12. Adjust flavor to your liking with a little salt and pepper.

  13. Place 2 cups of the mixed greens in your container, then top with the cooked, sliced chicken breast.

  14. Keep mango vinaigrette separate in a small container to avoid turning greens soggy.