Chicken Salad with Mango Vinaigrette
Ingredients
- 2 boneless 4-oz. chicken breasts
- 4 cups mixed leafy greens, divided into each container
- 1 clove fresh garlic, chopped
- 2 tbsp olive oil
- 1 tsp honey
- Salt/pepper to taste
- 1/2 cup diced, fresh mango
- 1 tbsp shallots, chopped
- 1 tsp rice wine vinegar
- 1 fresh lime, juiced
- 2 tbsp smoked paprika
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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.
Categories: Salads
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