Grilled Chicken & Mango Salad

Updated at: Wed, 16 Aug 2023 23:51:57 GMT

Step 1

Begin with the marinade: in a blender, add all of the ingredients and blend until smooth.

Step 2

Place a chicken breast half on a cutting board one at a time. Using a meat pounder, lightly pound the chicken. Cook until the chicken is about 1/2 inch thick (12 mm). Place the chicken in a food storage bag and seal it. Pour the marinade into the bowl. Close the bag and chill for at least 2 hours or up to 12 hours, flipping occasionally.

Step 3

Prepare an out grill for direct cooking over medium heat

Step 4

Remove the chicken from the marinade and lightly coat it with avocado oil, brushing off any remaining marinade. Place the chicken on the grill grate and cook with the lid closed or foil, flipping the chicken until it feels firm. Make sure the food doesn't have any raw meat, and cook it for at least 25 minutes. Transfer the chicken to a cutting board and let it cool for three minutes before slicing it diagonally across the grain

Step 5

Toss the greens in the air. Toss the salad with the feta blueberries, almonds, macadamia nuts, and pumpkin seeds in a large bowl with the vinaigrette. divide the salad among 6 dinner plates and top each with an equal amount of sliced chicken and mango.

Step 6

Some cooks use a skillet to toast nuts, but this is not nearly as efficient as baking and the nuts can burn in spots on the skillet. For a small amount of nuts, less than a half cup a toast or over, a skillet may be more effective than a standard oven. Preheat the oven to 350 degrees Fahrenheit. Bake the nuts on a little baking sheet or on toast of entry. 8 to 11 minutes, stirring regularly, lightly toasted nuts with high or content, such as macadamias Will take the shortest time possible

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