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Grilled Chicken Mango Salad

 

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Grilled Chicken Mango Salad
 

 

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Recipe

Grilled Chicken Mango Salad

Often, men like to have a filling meat lunch, even if its Chol Hamoed. If everyone else is eating dairy, you won’t have to prepare a whole separate meal. Use your leftover grilled chicken for this refreshing and satiating salad. Credit goes to Malky Vorhand.

Times

  • Prep Time : 15 min
  • Ready Time : 15 min

Servings

2-3

Ingredients

    Marinade and chicken

    • 1 large onion
    • 1 1/2 mangos
    • Pinch of salt
    • 1 tablespoon oil
    • 2 tablespoons red wine
    • 1 pound chicken cutlets

    Salad

    • 1/2 mango
    • 1/2 head romaine or 1 ten ounce bag pre-washed lettuce
    • 1/4 cup pomegranate seeds
    • Olive oil, for dressing
    • Salt and pepper to taste

    Directions

    In the jar of a blender bowl of a food processor, combine the onion, 1 ½ mangos, salt, oil, and red wine. Process
    to create liquid.

    Marinate chicken in mixture for 1-2 hours or overnight.
    Remove chicken from marinade. In a grill pan over medium-high heat, grill chicken until cooked through, approximately 5 minutes on each side. Alternatively, chicken can be broiled. Cut chicken into thin strips.
    Toss lettuce, strips of grilled chicken, with remaining mango, diced, and pomegranate seeds. Toss with olive oil, salt and pepper. The flavor and juice from the chicken should be ample to accommodate the simple dressing.

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    comments

     

    3 Responses to Grilled Chicken Mango Salad

    1. avatar says: ANN

      Jamie:

      My focus is GF foods. A lifelong (I’m 65) fruit lover who learned to love vegetables. Now if I’m not eating them I feel guilty. Your meals are unique to me and I like trying and serving new things.

    2. avatar says: nklamen

      Great recipe. I would have prefered something more to the dressing that just olive oil. Otherwise great recipe

    3. avatar says: Tzivia

      So this was supper last night. But I experimented alittle. I made everything the way it sats in the recipe but I tasted the marinate and I liked the taste so for one portion I dressed it with the olive oil the other portion is where the experiment came in. The marinate that I used for the chicken I cooked it up (didn’t want salmonella poisoning) but I added alittle more wine and oil. I let it come to a slow boil. Cooled it off it was still very thick so I added some chicken soup stock to thin it out and used that as the dressing to my portion. It was really good and brought allthe flavors together.

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