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Mango Chicken Salad

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Mango Chicken Salad

Hola, amigos! I must confess, I fully intended to give you two posts last week, but somehow having the 4th thrown right into the middle of my week made me extra spacey and lazy…so that didn’t happen. But I hope you all had a wonderful holiday and took some time to relax with friends and family. Boyfriend and I actually got to spend several days together {we live about 2 1/2 hours apart, so getting more than a weekend is rare} and spent those days being terrifically lazy.

Well, minus those couple of hours he spent outside meticulously hand-washing his car. While I napped in the air-conditioned house. We have a well-balanced relationship indeed.

I’ve noted before that I usually feel the need to consume insane amounts of fruits and veggies after a long holiday weekend. And with the amount of Mexican food consumed this weekend {because nothing says “America!”  quite like a burrito}, I definitely need to be thinking about salads this week. Lots of salads.

This Mango Chicken Salad is the perfect summer salad, if you ask me. It is {obviously} colorful, makes use of some of the best fruits that summer has to offer, and won’t weigh you down. We’ve got crisp, fresh greens, juicy grilled chicken, sweet mangos, strawberries, and nectarines, and crunchy toasted pecans. Drizzle on a divine mango-based dressing, and you have a sumer salad that is impossible to beat.

Mango splitter

This salad was extra easy to prepare with some of OXO’s amazing fruit tools, particularly their mango splitter {nothing could make slicing around those danged mango pits easier than that little dude} and the strawberry huller {my current new obsession}. I’m not usually a fan of kitchen “unitaskers”, but these tools are definitely the exception to that rule. Anything that makes summer cooking even easier is definitely desirable in my book.

You know, because I need to save up my energy for those marathon naps and all.

Mango chicken salad with mango dressing

OXO provided me with some of their fruit tools to try out, but I was under no obligation to write a review {or a positive one}. As always, opinions are 100% my own. 

Mango Chicken Salad
Yield: 3-4 large servings
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
Prepare the chicken:
  1. 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:
  1. 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:
  1. Arrange greens on three or four plates. Divide remaining mango cubes, chicken, nectarines, strawberries, and pecans evenly between salads. Drizzle salads with vinaigrette.

Adapted from a recipe found online, though the original source has long been lost.
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Dina @ Kitchen Dreaming

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Stefanie @ Sarcastic Cooking

Wednesday 10th of July 2013

I feel ya, I have a case of the lazies too! This salad looks so beautiful. The perfect summer colors.