Grilled Chicken Salad with Avocado and Mango

Name: Grilled Chicken Salad with Avocado and Mango
Cook time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 20 ml olive oil divided; 4 g kosher salt divided; 1 g black pepper divided; 2 g smoked paprika; 680 g boneless skinless chicken breasts patted dry; 45 ml lime juice freshly squeezed; 15 ml honey; 3 g garlic finely grated; 10 ml olive oil divided; 3 g kosher salt divided; 1 g black pepper divided; 15 ml water for thinning the vinaigrette if needed; 170 g mixed salad greens; 200 g ripe mango peeled, pitted, and sliced; 200 g avocado peeled, pitted, and sliced; 150 g cucumber thinly sliced; 40 g red onion very thinly sliced; 10 g cilantro torn

An American-style main salad with grilled chicken, mixed greens, avocado, mango, cucumber, and a lime-honey vinaigrette. The chicken is seasoned simply, grilled, sliced, and arranged over the salad components so the warm protein contrasts with the cool fruit and greens.

By Julienne

Grilled Chicken Salad with Avocado and Mango

Cook time: 15 minutes

Servings: 4

Ingredients

20 ml olive oil divided
4 g kosher salt divided
1 g black pepper divided
2 g smoked paprika
680 g boneless skinless chicken breasts patted dry
45 ml lime juice freshly squeezed
15 ml honey
3 g garlic finely grated
10 ml olive oil divided
3 g kosher salt divided
1 g black pepper divided
15 ml water for thinning the vinaigrette if needed
170 g mixed salad greens
200 g ripe mango peeled, pitted, and sliced
200 g avocado peeled, pitted, and sliced
150 g cucumber thinly sliced
40 g red onion very thinly sliced
10 g cilantro torn

Instructions

Heat a grill pan or outdoor grill over medium-high heat. In a small bowl, combine 20 ml olive oil, 4 g kosher salt, 1 g black pepper, and the smoked paprika. Rub this mixture over the chicken breasts. Chicken is evenly coated and the grill is hot.
Grill the chicken for 6 to 7 minutes per side, until the thickest part reaches 74°C and the exterior has visible grill marks. Transfer to a board and rest 5 minutes. Chicken is fully cooked, rested, and the juices run clear when sliced.
While the chicken cooks, make the vinaigrette: whisk together lime juice, honey, garlic, remaining 10 ml olive oil, remaining 3 g kosher salt, remaining 1 g black pepper, and water if needed to loosen. Dressing tastes bright and lightly balanced, not thick or oily.
In a large bowl or on a platter, arrange the mixed greens, mango, avocado, cucumber, red onion, and cilantro if using. Toss lightly with about two-thirds of the vinaigrette, or serve the dressing on the side if you prefer a crisper salad. Greens are lightly coated and the produce is evenly distributed.
Slice the rested chicken across the grain and place it over the salad. Drizzle with the remaining vinaigrette and serve immediately. Chicken is sliced across the grain and the salad is ready to eat.