Wednesday, September 5, 2012

Mango Chicken Salad

I created this last week and it is now my favorite salad ever!! Try it and you'll know what I'm talking about. It's sure to be an end of summer sensation at your next family BBQ.

Mango Chicken Salad 
  • 4 chicken breasts, thawed
  • 2 Tbsp oil
  • 1 cup grape tomatoes, halved
  • 1/2 cup diced red onion
  • 2 cups match stick carrots
  • 1 tsp dried parsely
  • 6 cups spinach leaves
Boil chicken breasts for about 10 minutes or until white in (this will keep it juicy after it has been fried). Slice chicken into 1 inch cubes. In a saucepan on medium high add oil and fry chicken until golden brown (you do not want to overcook chicken and dry it out). Add a pinch of salt. Set aside and cool.

Mango Dressing
  • 1 to 2 large (about 3/4 pound) mangoes, peeled, flesh cut away from the pit
  • 1-2 teaspoon honey
  • 2 tablespoons white wine vinegar
  • 1 tablespoon olive oil
  • Dash of salt (amount to your liking)
  • Freshly ground black pepper
Blend together in food processor until creamy. I like to chill in the fridge for a couple hours before serving, so it becomes thicker.

Toss chicken, tomatoes, red onions, carrots and dressing in a bowl. Add dressing and stir until evenly coated. Chill 1-2 hours and serve over spinach leaves. Top with parsley!

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