By Aggieskitchen
This Grilled Chicken Summer Salad with Mango is a fresh and so full of flavor you'll want to eat it over and over again.
Grilled Chicken Summer Salad with Mango
Ingredients
For salad (adjust quantities to your liking):
- mixed spring greens
- sliced red, orange, and/or yellow sweet peppers
- sliced mango
- crumbled goat cheese
- sliced almonds
For chicken marinade:
- 1 tablespoon vegetable or canola oil
- 1/2 teaspoon ground cumin
- 2 teaspoons minced chipotles in adobo
- 3 garlic cloves, minced
- 1 lb chicken breast
- big pinch salt and pepper
For dressing:
- 2 teaspoons Dijon mustard
- 1 teaspoon minced chipotles in adobo (or you could just use sauce from can)
- 2 teaspoons agave (or honey)
- juice from 1 lime
- 3 tablespoons light olive, canola or vegetable oil
- big pinch salt and pepper
Instructions
- To marinade chicken, add chicken along with ingredients for marinade into a large resealable plastic bag. Massage marinade into chicken breasts gently until the chicken is completely covered in marinade. Chill for about 30 minutes.
- When ready to grill, place chicken breasts onto heated grill over medium heat. Cook for about 7 minutes or until chicken comes off the grill easily and you can see grill marks. Flip over and cook for another 7 minutes (depending on thickness this can differ for each piece of chicken). Take chicken off grill and let rest (to test for doneness use a meat thermometer to check temperature or use the touch test, which is what I do). Don’t be afraid to ‘slightly’ undercook your chicken, it will continue to cook while it rests so timing is key.
- While your chicken is grilling up assemble your salads and make your dressing. To make dressing, add all ingredients into a small mason jar (or air tight plastic container) and shake vigorously until well blended. Set aside.
- Slice your chicken at an angle and serve over plate of greens, mango, peppers, goat cheese and almonds. Drizzle dressing over salad and enjoy.
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