Grilled Chicken Mango Salad
This salad is exploding with flavors, from the chili seasoning on the chicken to the sweet mango and the tangy lime dressing. You can BBQ the chicken to make this the ultimate summer salad!
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Start Free TrialINGREDIENTS
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1boneless skinless chicken breast(s)
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.5Teaspoongarlic powder
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.5Teaspoononion powder
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.5Teaspoonpaprika
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.25Teaspoonchili powder
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.125Teaspoonsalt
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Pinch of pepper
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1Tablespoonoil
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1lime(s), juiced
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1.5TeaspoonDijon mustard
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1Tablespoonhoney
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1.5Teaspoonwhite wine vinegar
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1garlic clove(s), minced
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.25Cupoil
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Salt & pepper, to taste
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1head(s) romaine lettuce, roughly chopped
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1sweet bell pepper(s), diced
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.5mango(es), diced
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.5long English cucumber(s), diced
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1avocado(s), sliced
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1green onion(s), sliced
For the Chicken:
For the Honey Lime Dressing:
For the Salad:
Plant-Based Option
Substitute black beans for the chicken and use maple syrup instead of honey in your dressing.
INSTRUCTIONS
Preheat the oven to 425 F and line a small baking sheet with parchment paper.
Season the chicken with the garlic powder, onion powder, paprika, chili powder, salt & pepper.
Heat the oil in a medium frying pan over medium high heat. When the oil is hot, sear the chicken on each side 2-3 minutes until golden. Transfer to the prepared baking sheet and bake 12-15 minutes until the chicken has reached an internal temperature of 165 F. Let rest 5-10 minutes then slice or dice.
Whisk together the dressing ingredients in a small bowl.
Assemble the salad with the romaine as a base topped with the bell pepper, mango, cucumber, avocado, green onion, and chicken. Top with the dressing when ready to eat.
