Main dishes · CRESPO KITCHEN

Chicken Salad with Mango Vinaigrette

Grilled chicken over mixed greens with a mango dressing.

Fresh mango

Dish photograph: Chicken Salad with Mango Vinaigrette. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

2 boneless 4-oz. chicken breasts
4 cups mixed leafy greens, divided into each container
1 clove fresh garlic, chopped
2 tbsp olive oil
1 tsp honey
Salt/pepper to taste
1/2 cup diced, fresh mango
1 tbsp shallots, chopped
1 tsp rice wine vinegar
1 fresh lime, juiced
2 tbsp smoked paprika

Method

Season chicken with paprika, salt and pepper. Grill about 4–5 minutes per side, verifying a 165°F center; cool slightly and slice.
Heat oil in a skillet. Cook shallot and garlic for 1 minute, then add mango, honey, vinegar and about 1 tablespoon of the lime juice. Stir over low heat for 2 minutes.
Blend the mixture into a dressing. Arrange greens with chicken and add dressing just before eating.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: Recipe courtesy of Alex Torres, Meal Prep Mondays