Sunday Brunch: Julie Wheeler's grilled chicken and mango salad

TULSA - Grilled Chicken and Mango Salad

Minutes to Prepare: 70

Minutes to Cook: 7

Number of Servings: 4

 

Ingredients:

Marinade Ingredients:

  • 4 cloves minced garlic
  • 1 teaspoon Thai red chili paste, roasted
  • 2 tablespoons soy sauce
  • Juice of 1 lime
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 1/2 pounds boneless, skinless chicken breast sliced thin


Salad Dressing Ingredients:

  • 2 stalks spring onion, chopped
  • 1/2 teaspoon Thai red chili paste, roasted
  • 1/4 cup rice vinegar
  • 2 teaspoons honey


Salad Ingredients:

  • 4 cups romaine lettuce, shredded
  • 4 cup salad mix
  • 2 medium mango, peeled seeded and sliced
  • 1 cup baby carrots, chopped


Topping:

  • 1/4 cup peanuts, dry-roasted
  • 2 teaspoons cilantro, raw

 

Tips:

Add a little extra chili sauce for a little more kick.

 

Directions:

Combine marinade ingredients and let chicken sit in it for about an hour in the refrigerator.

Combine salad dressing ingredients and set aside.  Combine salad ingredients and set aside.

Remove chicken from marinade and cook on an indoor grill 5-7 minutes until chicken is cooked through.  Put 1/4 of salad ingredients down on a plate.  Layer on 1/4 grilled chicken and 1/4 mango.  Add 1/4 of salad dressing.  Top with 1/4 of fresh cilantro and crushed peanuts.

Serving Size: 1/4 of salad

Number of Servings: 4

Print this article Back to Top