Hawaiian Grilled Chicken Mango Salad with Citrus Vinaigrette
Hawaiian-style grilled chicken, sweet mango, and a tangy citrus dressing bring out all the BEST fresh flavors in this gorgeous summer salad! It's almost too pretty to eat.
Servings 8 -10 servings
- 1/2 cup pineapple juice
- 1/4 cup soy sauce
- 2 teaspoons fresh grated ginger
- 1 tablespoon agave syrup
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb boneless skinless chicken breast cutlets
- 4 cups chopped romaine lettuce
- 1 large mango peeled and diced
- 1 large roasted sweet pepper thinly sliced
- 1 avocado pitted and diced
- 1/3 cup orange juice
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons lime juice
- Salt and pepper to taste
Make the chicken: In a large bowl, whisk pineapple juice, soy sauce, ginger, agave, salt, and pepper until smooth. Place chicken in a resealable plastic bag. Pour marinade over chicken and seal bag. Marinade chicken in refrigerator at least 4 hours or overnight.
Remove chicken from marinade and discard marinade. Grill chicken over medium-high heat, turning once until chicken registers 165F, about 10-15 minutes. When chicken is cool enough to handle, slice into thin strips. Set aside.
Make the salad: In a large bowl, combine lettuce, mango, sweet pepper, avocado, and chicken strips. Set aside for a moment to prepare the dressing.
Make the vinaigrette: In a small bowl, whisk all dressing ingredients until smooth. Season with salt and pepper to taste.
When ready to serve salad, pour dressing over top and toss to combine. Enjoy!
Serving: 8g | Calories: 216kcal | Carbohydrates: 12g | Protein: 14.4g | Fat: 12.6g | Saturated Fat: 2.5g | Polyunsaturated Fat: 10.1g | Cholesterol: 40mg | Sodium: 538mg | Fiber: 2.4g | Sugar: 6.3g