Chicken Mango Salad Recipe
Prep Time:
18 minutes
Cook Time:
12 minutes
Servings:
4 Servings
Ingredients
  • 6 tablespoons lime juice, divided
  • 10 tablespoons olive oil, divided
  • 1 teaspoon chili powder
  • 1 teaspoon light brown sugar
  • ½ teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless, skinless chicken breasts (about 1 3/4 pounds)
  • 1 tablespoon chopped cilantro
  • 1 teaspoon honey
  • 1 head romaine lettuce, cut into 1-inch-wide strips
  • 2 ripe mangoes
  • 1 red pepper, de-seeded, cut into 1/2-inch chunks
  • 1 English cucumber, cut into 1/2-inch chunks
  • ½ red onion, sliced into thin 1/2-moons
  • ½ cup salted, roasted peanuts, roughly chopped
Directions
  1. Make the marinade for the chicken by whisking together 3 tablespoons of lime juice, 4 tablespoons of olive oil, the chili powder, brown sugar, garlic powder, salt, and pepper.
  2. Pour the marinade into a Ziplock plastic bag. Then, add the chicken breasts, close the bag, and refrigerate, letting the chicken marinate for at least 30 minutes, and up to 12 hours.
  3. To make the salad dressing, whisk together 3 tablespoons of lime juice, the cilantro, honey, and salt and pepper to taste, then slowly whisk in the remaining 6 tablespoons of olive oil. Set aside until ready to use.
  4. Preheat the grill to medium-high heat, and lightly oil or spray the grill grates.
  5. Remove the chicken breasts from the marinade, and place them onto the grill. Cook the chicken for about 6 to 7 minutes per side, with the grill closed.
  6. Remove the chicken from the grill, and let it rest while you prepare the rest of the ingredients for the salad.
  7. Wash the romaine lettuce, pat it dry, and cut into 1-inch-wide strips.
  8. Lay a mango down on your cutting board on its long, narrow side, then slice off each side of the mango as close to the pit as possible.
  9. Take a mango lobe, and place the edge of the skin on the rim of a glass, then push down slowly so the glass slides between the skin and the flesh.
  10. Cube the mango flesh, and then repeat with the second mango lobe, and then the second mango. (Then, go back, and carefully trim any good mango bits from around the mango pits.)
  11. De-seed the red pepper, and cut into 1/2-inch chunks.
  12. Cut the cucumber into 1/2-inch chunks.
  13. Peel the red onion half, and slice into very thin 1/2-moons.
  14. Roughly chop the peanuts.
  15. When the chicken has rested and cooled slightly, cut into 1-inch-wide slices.
  16. To assemble the salad, cover a large salad bowl or platter with the romaine lettuce. Add the chicken and vegetables in separate sections, or toss them all together, as you prefer.
  17. Drizzle the salad with the honey-lime dressing, and sprinkle with peanuts to serve.