Description
- Mango Salad made easy! Fresh mango, grilled chicken, and zesty lime dressing combine for a flavorful, vibrant meal you’ll crave all year.
Ingredients
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad:
- 1 large head romaine lettuce, chopped
- 4 cups baby spinach
- 2 ripe mangos, diced
- 1 pint cherry tomatoes, halved
- 1/2 English cucumber, halved and sliced
- 1 red or orange bell pepper, chopped
- 4 clementines, peeled and segmented
- 1 ripe avocado, chopped
- 1/3 cup diced red onion
- 1 cup raw cashews, toasted
- 2 tablespoons chopped fresh cilantro
Honey Lime Vinaigrette:
- 1/3 cup olive oil
- 3 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons lime zest
- 2 to 3 tablespoons honey (to taste)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a bowl, whisk together lime juice, olive oil, garlic powder, chili powder, cumin, salt, and black pepper. Coat chicken with this mixture and marinate for at least 30 minutes in the refrigerator.
- Grill chicken over medium-high heat for 5-6 minutes per side or until cooked through. Let rest for 5 minutes, then slice.
- In a jar or bowl, whisk together vinaigrette ingredients. Adjust honey to taste depending on the sweetness of your fruits. Chill until ready to use.
- In a large bowl, combine romaine lettuce, spinach, mangos, tomatoes, cucumber, bell pepper, clementines, avocado, red onion, cashews, and cilantro.
- Top the salad with sliced grilled chicken.
- Drizzle vinaigrette over the salad and toss gently to combine, or serve dressing on the side if storing leftovers.