Name: Mango Chicken Salad
Prep time: 30 min
Total time: 40 min
Yield: 4 - 6 serving(s)
Ingredients: 2 large mangoes, 1 diced and 1 thinly sliced; 1 garlic clove, minced; Juice of 2 limes; 2 tbsp. sweet chili sauce; 1 tbsp. rice vinegar; 5 tbsp. olive oil; 1 1/4 teaspoons kosher salt; Black pepper, to taste; Red pepper flakes, to taste; 1 1/4 lb. thin boneless, skinless chicken breasts; 1 5-ounce container mixed greens; 1 red bell pepper, thinly sliced; 1/2 small red onion, thinly sliced; 2 sprigs mint, roughly chopped; 4 sprigs cilantro, roughly chopped; 2 sprigs basil, roughly chopped; 1/3 cup roasted salted peanuts, chopped

Step 1For the vinaigrette: Combine the diced mango, garlic, lime juice, sweet chili sauce, rice vinegar and 4 tablespoons olive oil in a food processor. Season with ¼ teaspoon salt and black pepper to taste. Add red pepper flakes to taste.

Step 2Preheat a grill or grill pan to medium-high heat. Toss the chicken with the remaining 1 tablespoon olive oil and season with 1 teaspoon salt. Grill, covered, 6 to 8 minutes, then flip and grill, covered, until no longer pink in the middle, 6 to 7 more minutes. Let cool.

Step 3In a large bowl, combine the mixed greens, sliced mango, bell pepper, red onion and half of the chopped herbs. Add all but ¼ cup of the mango vinaigrette and toss to combine.

Step 4Thinly slice the chicken. Top the salad with the chicken, avocado, remaining herbs and peanuts. Drizzle with the reserved mango vinaigrette.