Tropical Layered Chicken Salad

Prep: 30 min. Grill: 20 min. + chilling

6 servings

  • 1/2 cup chopped peeled mango
  • 3 tablespoons seasoned rice vinegar
  • 3 tablespoons orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1/3 cup olive oil
  • SALAD:
  • 4 boneless skinless chicken breast halves (8 ounces each )
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 5 cups torn romaine
  • 1 medium sweet red pepper
  • 2 cups chopped peeled mangoes
  • 3 medium ripe avocados, peeled and chopped
  • 1/2 cup finely chopped red onion
  • 1/4 cup minced fresh cilantro
  • 1/4 cup minced seeded jalapeno pepper
  • 2 tablespoons lime juice
  • Crushed tortilla chips, optional
  1. Place the first five ingredients in blender. While processing, gradually add oil in a steady stream; set aside.
  2. Sprinkle chicken with 1/2 teaspoon salt and pepper; place on greased grill rack. Grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes on each side or until a thermometer reads 165°. Cool slightly and chop into 1/2-in. pieces.
  3. Layer lettuce, chicken, pepper and mangoes in a 3-qt. dish. In a large bowl, gently combine avocado, onion, cilantro, jalapeno, lime juice and remaining salt. Spoon over mangoes. Refrigerate 30 minutes. Just before serving pour vinaigrette over salad. If desired, sprinkle with tortilla chips. Yield: 6 servings.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Tropical Layered Chicken Salad in Grill It Bookazine 2016, pn

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