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Island Oasis Chicken Salad

Tropical flavors come together to create a healthy, refreshing salad.

Prep Time:  20 minutes (plus 2 hours to marinate)   |    Cook Time:  30 minutes   |    Total Time:  50 minutes (plus 2 hours to marinate)   |    Servings:  3

Ingredients:

  • 4 mangos, peeled and diced (about 4 cups)
  • ½ cup lime juice (about 4 limes)
  • ¼ cup  Nature's Nectar  Orange Juice Concentrate
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped jalapeño
  • 1 tablespoon  Simply Nature  Organic Light Agave Nectar
  • 1.5 pounds  Kirkwood  or  Never Any!  Chicken Breast
  • 1 lime, zested and juiced
  • ¼ teaspoon ground  Stonemill  Sea Salt Grinder, plus additional to taste
  • 1 tablespoon  Carlini  Pure Olive Oil
  • 1 pineapple
  • 2 avocados, diced and seasoned to taste
  • ¼ cup  Baker’s Corner  Coconut Flakes, toasted*
  • 1½ cups  Dakota’s Pride  Black Beans, drained and rinsed
  • 1 red pepper, sliced
  • 5 ounces  Simply Nature  Organic Spring Mix
  • ½ cup sliced green onions

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

  1. In a food processor, combine mango, lime juice, orange juice concentrate, cilantro, jalapeño and agave. Reserve one cup and place the remaining marinade in a separate medium bowl.   Add chicken to bowl and coat evenly. Refrigerate chicken for 2 hours.
  2. In a medium bowl, whisk together reserved marinade, lime zest, lime juice, salt and olive oil. Refrigerate until ready to use.
  3. Meanwhile, preheat grill on high and oven to 375°.
  4. Peel and core pineapple. Slice into ½-inch thick slices.
  5. Place pineapple on grill and cook 2 minutes per side. Remove from grill, dice into ½-inch cubes and refrigerate.
  6. Transfer chicken to a baking sheet, discard marinade. Season both sides with salt, to taste. Grill 3 minutes per side to form grill marks. Return to baking sheet and continue cooking in oven for approximately 15 to 20 minutes or until internal temperature reaches 165°. Remove from oven, rest for 10 minutes and slice.
  7. To assemble salad: In a large bowl combine pineapple, avocado, coconut, black beans, red pepper, spring mix and green onion. Add dressing to taste, toss until evenly coated. Top with chicken and serve immediately.

TIP: If fresh mango is unavailable, use thawed frozen mango. Chicken can be marinated overnight to enhance the flavor.

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen