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.

5 from 1 vote

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.

Prep Time 4 hours

Cook Time 10 minutes

Total Time 4 hours 10 minutes

Servings -10 servings

Calories 216kcal

Ingredients

CHICKEN:
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
SALAD:
4 cups chopped romaine lettuce
1 large mango peeled and diced
1 large roasted sweet pepper thinly sliced
1 avocado pitted and diced
VINAIGRETTE:
1/3 cup orange juice
1/4 cup olive oil
1 tablespoon Dijon mustard
2 tablespoons lime juice
Salt and pepper to taste

Instructions

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!

Nutrition