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:
- 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.
- In a medium bowl, whisk together reserved marinade, lime zest, lime juice, salt and olive oil. Refrigerate until ready to use.
- Meanwhile, preheat grill on high and oven to 375°.
- Peel and core pineapple. Slice into ½-inch thick slices.
- Place pineapple on grill and cook 2 minutes per side. Remove from grill, dice into ½-inch cubes and refrigerate.
- 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.
- 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