Peachy Mango Madness Grilled Chicken Chopped Salad

Peachy Mango Madness Grilled Chicken Chopped Salad

Featuring

This colorful chopped salad uses Peachy Mango Madness in two ways. The jam becomes a quick sweet tangy marinade and glaze for grilled chicken, and it is also whisked into a simple vinaigrette that lightly coats crunchy lettuce, cucumber, avocado, and extra fresh fruit.

Ingredients

Peachy Mango Grilled Chicken

• 1 pound boneless skinless chicken breasts or thighs
• 1/4 cup Peachy Mango Madness
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon low sodium soy sauce
• 1 small garlic clove, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Salad

• 6 cups chopped romaine or mixed greens
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, diced
• 1/2 cup fresh diced mango
• 1/2 cup fresh diced peach (or nectarine)
• 1/3 cup thinly sliced red onion
• 1/3 cup toasted sliced almonds or chopped pecans
• 1/3 cup crumbled feta or goat cheese

Peachy Mango Vinaigrette

• 3 tablespoons Peachy Mango Madness
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon lime juice
• Pinch of kosher salt
• Freshly ground black pepper, to taste

To Serve

• Additional Peachy Mango Madness for drizzling
• Lime wedges
• Fresh cilantro leaves, optional

Instructions

1. Marinate the chicken
   1. In a shallow dish whisk together 1/4 cup Peachy Mango Madness, olive oil, lime juice, soy sauce, minced garlic, salt, and black pepper.
   2. Add the chicken and coat well on both sides.
   3. Cover and refrigerate for at least 30 minutes and up to 4 hours. Turn once or twice if possible.
2. Prepare the salad base
   1. Place chopped greens in a large salad bowl.
   2. Add cucumber, cherry tomatoes, diced avocado, mango, peach, red onion, toasted nuts, and crumbled feta or goat cheese.
   3. Keep chilled while you cook the chicken.
3. Make the Peachy Mango vinaigrette
   1. In a small jar or bowl combine 3 tablespoons Peachy Mango Madness, olive oil, apple cider vinegar, Dijon mustard, lime juice, a pinch of salt, and a few grinds of pepper.
   2. Whisk or shake until the dressing looks smooth and slightly thickened.
   3. Taste and adjust seasoning with more salt, pepper, or vinegar if desired. Set aside.
4. Grill or pan sear the chicken
   1. Heat a grill or grill pan over medium high heat. Lightly oil the grates.
   2. Remove chicken from the marinade, letting excess drip off. Discard remaining marinade.
   3. Grill chicken 4 to 6 minutes per side, depending on thickness, until cooked through and the internal temperature reaches 165°F.
   4. For a glossy finish, brush each side of the chicken with a thin layer of Peachy Mango Madness during the last minute of cooking.
   5. Transfer to a cutting board and let rest for 5 minutes, then slice into strips or bite sized pieces.
5. Dress the salad
   1. Right before serving, give the vinaigrette a quick whisk or shake.
   2. Drizzle about two thirds of the dressing over the salad ingredients in the bowl.
   3. Toss gently until everything is lightly coated, adding more dressing as needed. Reserve a little dressing for the top if you like.
6. Top with chicken and serve
   1. Arrange sliced Peachy Mango chicken over the dressed salad.
   2. Drizzle with the remaining vinaigrette and, if desired, a light extra ribbon of Peachy Mango Madness for shine and stronger fruit flavor.
   3. Garnish with fresh cilantro leaves if you like and serve with lime wedges on the side.
   4. Place the jar of Peachy Mango Madness on the table so guests can add more sweetness to taste.

Tips

• For meal prep, keep the greens and toppings separate from the dressing and chicken. Combine just before serving.
• If peaches or mangoes are out of season, use thawed frozen fruit well drained.
• This salad is also great with grilled shrimp or tofu marinated in Peachy Mango Madness instead of chicken.