Today’s salad was inspired by an Instagram post and a Tropical Shrimp Salad I saw from The Foodie Physician. I used the marinade and dressing ideas and adapted them to ingredients I had on hand, creating a grilled chicken version that’s bright, fresh and simple to prepare.
The moment I have shrimp, avocado and mango together I’ll try the original version, but this grilled chicken salad has become a favorite in our house in the meantime.
I love colorful food—eating a variety of colors is as pleasing to the eye as it is good for you. My husband and I enjoyed this Grilled Chicken Summer Salad with Mango for two nights in a row; the kids prefer the chicken on its own. Leftover grilled chicken makes a great salad sandwich or pita the next day.
This salad is packed with flavor and texture—sweet mango, crunchy peppers and almonds, tangy goat cheese and spicy chipotle in both the chicken and the dressing. Enjoy!
Grilled Chicken Summer Salad with Mango
- Author: Aggie’s Kitchen
- Category: Salad
- Method: Grill
Ingredients
For the salad (adjust quantities to taste):
- Mixed spring greens
- Sliced red, orange or yellow sweet peppers
- Sliced mango
- Crumbled goat cheese
- Sliced almonds
For the 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 breasts
- Large pinch of salt and pepper
For the dressing:
- 2 teaspoons Dijon mustard
- 1 teaspoon minced chipotles in adobo (or a bit of the canning sauce)
- 2 teaspoons agave syrup or honey
- Juice of 1 lime
- 3 tablespoons light olive, canola or vegetable oil
- Large pinch of salt and pepper
Instructions
- Combine the chicken and marinade ingredients in a large resealable plastic bag. Massage the marinade into the chicken so it is evenly coated. Refrigerate for about 30 minutes.
- Heat a grill to medium. Grill the chicken breasts about 7 minutes per side, or until grill marks form and the chicken releases easily. Cooking times vary with thickness; use a meat thermometer or the touch test to check doneness. Remove from the grill and let rest so carryover cooking finishes the meat.
- While the chicken grills, assemble the salad and prepare the dressing. Combine dressing ingredients in a small jar or airtight container and shake vigorously until emulsified. Set aside.
- Slice the rested chicken on the bias and arrange over greens with mango, peppers, goat cheese and almonds. Drizzle with dressing and serve immediately.
Notes
Adapted from a Tropical Shrimp Salad recipe by The Foodie Physician; here it’s adjusted to use grilled chicken and ingredients on hand.
Follow Aggie’s Kitchen’s board Salads on Pinterest.