Mango Chicken Salad

• servings: 4 servings
• active time: 30 minutes
• total time: 40 minutes

Ingredients

2 large mangoes, 1 diced and 1 thinly sliced

1 garlic clove, minced

Juice of 2 limes

2 tbsp. sweet chili sauce

1 tbsp. rice vinegar

5 tbsp. olive oil

1 1/4 teaspoons kosher salt

Black pepper, to taste

Red pepper flakes, to taste

1 1/4 lb. thin boneless, skinless chicken breasts

1 5-ounce container mixed greens

1 red bell pepper, thinly sliced

1/2 small red onion, thinly sliced

2 sprigs mint, roughly chopped

4 sprigs cilantro, roughly chopped

2 sprigs basil, roughly chopped

1/3 cup roasted salted peanuts, chopped

Directions

For the vinaigrette: Combine the diced mango, garlic, lime juice, sweet chili sauce, rice vinegar and 4 tablespoons olive oil in a food processor. Season with ¼ teaspoon salt and black pepper to taste. Add red pepper flakes to taste.

Preheat a grill or grill pan to medium-high heat. Toss the chicken with the remaining 1 tablespoon olive oil and season with 1 teaspoon salt. Grill, covered, 6 to 8 minutes, then flip and grill, covered, until no longer pink in the middle, 6 to 7 more minutes. Let cool.

In a large bowl, combine the mixed greens, sliced mango, bell pepper, red onion and half of the chopped herbs. Add all but ¼ cup of the mango vinaigrette and toss to combine.

Thinly slice the chicken. Top the salad with the chicken, avocado, remaining herbs and peanuts. Drizzle with the reserved mango vinaigrette.

Nutrition

• Calories: 558
• Total Fat: 28 g
• Saturated Fat: 4 g
• Trans Fat: 0 g
• Cholesterol: 103 mg
• Sodium: 833 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 7 g
• Total Sugars: 33 g
• Protein: 38 g