Mango Chicken Salad
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Thursday, May 15, 2014

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Mango Chicken Salad

Kelly Mike - Thursday, May 15, 2014


Ingredients

For the chicken:
  • ½ tsp curry powder
  • ½ tsp black pepper
  • ½ tsp salt
  • 12 oz boneless, skinless chicken breasts
For the dressing:
  • 1 cup cubed mango
  • 3 Tbl. orange juice
  • 2 Tbl. rice vinegar or white-wine vinegar
  • 2 tsp. honey
  • 1 tsp. Dijon mustard
For the salad:
  • 6 cups mixed greens
  • 2 large nectarines (or peaches), sliced
  • 1 cup sliced strawberries (or blueberries)
  • 1 mango, diced
  • 1 cup toasted pecan halves

Instructions

Prepare the chicken:

Combine curry powder, pepper and salt; sprinkle evenly over chicken. Grill chicken over medium heat, turning once, until cooked through,12-15 minutes. Allow chicken to rest 2-3 minutes. Slice chicken into ¼" strips.

Make the dressing:

In a blender or food processor, combine 1 cup mango cubes, orange juice, vinegar, honey and mustard. Blend until mixture is smooth. Chill vinaigrette, covered, up to 2 hours.

Arrange the salad:

Arrange greens on three or four plates. Divide remaining mango cubes, chicken, nectarines, strawberries, and pecans evenly between salads. Drizzle salads with vinaigrette.

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