Introducing our vibrant Mango Chicken Salad, a symphony of flavors that will tantalize your taste buds. Inspired by a memorable visit to a Mexican restaurant, where I savored a similar dish, I set out to recreate its magic in my kitchen. Tender grilled chicken, paired with crisp romaine lettuce and pan roasted asparagus, is elevated by the sweet and tangy notes of fresh mango salsa. Topped with creamy avocado slices and dressed in a zesty lime vinaigrette, each bite is a delightful blend of freshness and savoriness. Get ready to indulge in a salad that's as satisfying as it is refreshing.
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Mango Chicken Salad
Ingredients:
Lime Vinaigrette
⅓ cup fresh lime juice
½ cup extra virgin olive oil
2 Tbsp. honey
1 tsp. Dijon mustard
½ tsp. Garlic powder
¼ tsp ground cumin
½ tsp salt
Pinch of pepper
Mango Salsa
1 mango, cut into bite-size chunks
1 tomato, cut into bite-size chunks
1 small jalapeno, minced
1 small bunch cilantro, chopped
¼ cup red onion, minced
1 lime, juiced
Salad Ingredients:
4 cups of romaine lettuce, rinsed and dried
1 cup greens of your choice
1 avocado, sliced
4 to 5 thinly sliced slices of red onion
1 lb. of chicken breast tenders
1 lb. asparagus, trimed, rinsed and dried thoroughly
2 Tbsp olive oil, divided
Salt
Pepper
1 tsp. Garlic powder
1 tsp. Smoked paprika
Directions:
Prepare the lime vinaigrette by placing all the ingredients in a blender and blending for 30 to 45 seconds on high. Pour into a container until ready to use.
Next make the salsa by placing all the ingredients in a bowl and then toss. Cover and place in the refrigerator until ready to serve.
Season the chicken tenders with salt, garlic powder, and smoked paprika. Preheat a cast iron pan over medium heat. Once hot, add 1 Tbsp. olive oil and swirl in the pan to coat. Once oil is hot, lay the chicken pieces in the pan and do not touch or turn them for 3 to 4 minutes. They need to sear. Then turn the pieces over and cook the second side. I like to add a little salt to the second side.
Cook the tenders until their temperature reaches 165 degrees F. Do not over cook. Remove the chicken to a plate and keep warm.
In another pan or possibly the same pan, preheat the pan over medium high heat. When hot add 2 tsp. Olive oil and swirl to coat. Add the asparagus and cook until the asparagus turns golden and looks a little chard and is still a bright green. I like my asparagus with a little crunch to it but do what works for you. Remove to a plate to cool 5 minutes.
Slice the asparagus into bite-size pieces and slice the chicken into strips about ½ inch wide.
In a large salad bowl, add the lettuce, thin slices of red onion and 3 or 4 Tbsp. of dressing. Toss to combine.
Place a serving of lettuce onto a plate and add several large spoonfuls of mango salsa over the lettuce. Then sprinkle some roasted asparagus and lay a serving of grilled chicken on top. Finish up with some sliced avocado and a drizzle of lime dressing over the top. Now enjoy this amazing salad.
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Rockin Robin
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