Mango Chicken Salad

Mango Chicken Salad

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Course: Salad

Cuisine: Dinner, Main Dish, Salad

Prep Time: 10 minutes minutes

Cook Time: 16 minutes minutes

Servings: 6

Author: Deals to Meals

Ingredients

• 6 oz. baby spinach
• 1 head red leaf lettuce
• 1 head green leaf lettuce or romaine
• 2 cup red yellow or green peppers (or all), sliced thin
• 1/2 cup honey roasted peanuts
• 1 mango peeled and sliced
• 1 avocado peeled and diced
• 3 cup grilled cubed chicken breasts
• SESAME DRESSING:
• 1/2 cup rice wine vinegar
• 1/3 cup sugar
• 1 tsp. soy sauce
• 1 Tbs. ginger root or 1 t. ginger powder
• 1 Tbs. sesame oil
• 1 1/2 tsp. salt
• 1/4 cup cilantro chopped very fine

Instructions

• On a hot grill, grill three chicken breasts and seasone with salt & pepper (or steak seasoning). Grill on both sides until cooked through and golden brown. Remove from the grill and cut into bite size pieces. For the salad, chop the lettuce and place in a large salad bowl. Add the spinach and honey roasted peanuts. Cut the mango, avocado and peppers into bite size pieces as well and add to the salad. For the dressing, combine all fo the ingredients together until smooth. Pour the dressing over the salad and serve. (If you like a lot of sauce, double the dressing recipe)

Sorry, we didn’t have any pictures of the shrimp. Once we skewered them and put them on the bbq they were devoured too quickly to take a picture 😉

Grilled Citrus Shrimp
3 lbs. large shrimp, shelled and deviened
3 cloves garlic, crushed
1 1/2 t. salt
1/2 c. brown sugar, packed
3 T. grainy mustard
1/4 c. cider vinegar
Juice of 1 lime
Juice of 1/2 large lemon
6 T. olive oil
2-3 T. cilantro, chopped
Freshly ground black pepper to taste
Combine marinade ingredients. Place raw shrimp into the marinade and marinate overnight. When ready to grill, place the shrimp on skewers and grill over medium heat for 2-3 minutes, or until shrimp are tender and pink.