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Grilled Chicken Mango Salad

Mango salad with sliced grilled chicken in a modern white ceramic bowl on white marble, showing romaine, spinach, diced mango, strawberries, cucumber, avocado, feta, candied pecans, and glossy honey Dijon balsamic dressing.
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Grilled Chicken Mango Salad is a fresh, filling salad with juicy chicken, crisp romaine, baby spinach, ripe mango, strawberries, cucumber, avocado, feta, and candied pecans. The honey Dijon balsamic dressing doubles as the marinade, giving the chicken bright, tangy flavor and making this a colorful dinner or lunch in about 1hr.

Ingredients

Scale

Salad

  • 1 ½ lbs boneless skinless chicken breast
  • Salt and pepper, to taste
  • 6 cups chopped Romaine lettuce, about 1 large heart or 2 small
  • 3 cups baby spinach
  • 2 large ripe mangos, diced
  • 2 cups strawberries, sliced
  • ½ English cucumber, sliced into half moons
  • 1 large ripe avocado, sliced
  • ¾ cup crumbled Feta
  • ⅔ cup candied pecans, or honey roasted peanuts

Honey Dijon Balsamic Dressing/Marinade

  • ¼ cup plus 2 tablespoons balsamic vinegar
  • 3 tablespoons fresh orange juice
  • 3 tablespoons honey
  • 1 ½ tablespoons Dijon mustard
  • 1 large garlic clove, sliced, or 2 small
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup extra virgin olive oil
  • ¼ cup avocado oil

Instructions

  1. Blend the dressing: Add the balsamic vinegar, orange juice, honey, Dijon, garlic, salt, and pepper to a food processor and blend until smooth. Slowly drizzle in the olive oil and avocado oil while blending until the dressing is creamy and combined.
  2. Marinate the chicken: Transfer ½ cup of the dressing to a bag or bowl for the chicken and refrigerate the remaining dressing. Slice the chicken in half lengthwise, pound to an even ½ inch thickness, pat dry, season with salt and pepper, and marinate for 30 mins to 2hr.
  3. Grill the chicken: Let the chicken sit at room temperature for 15 to 20 mins while the grill heats to medium high, about 450°F. Grill for 4 to 5 mins on the first side and 3 to 4 mins on the second side, until golden and the thickest part reaches 165°F.
  4. Rest and slice: Transfer the chicken to a plate and rest for 5 to 10 mins. Slice into strips once the juices have settled.
  5. Assemble the salad: Add the chopped Romaine and baby spinach to a large serving bowl. Top with the mango, strawberries, cucumber, avocado, sliced chicken, feta, and candied pecans.
  6. Dress and serve: Drizzle the chilled honey Dijon balsamic dressing over the salad just before serving. Toss gently or serve with extra dressing on the side.

Notes

Use ripe mangos that give slightly when pressed for the sweetest flavor.
Do not marinate the chicken too long, since the acidic dressing can soften the texture.
For best make ahead results, store the greens, fruit, chicken, nuts, cheese, and dressing separately.
Leftover grilled chicken keeps in the refrigerator for up to 3 days, and leftover dressing keeps for up to 4 days.

Nutrition

Keywords: Mango chicken salad

Find it online: https://cozyhomeplate.com/grilled-chicken-mango-salad/