Ingredients
For the Salad
- 1 ½ lbs. boneless skinless chicken breast
- Salt and pepper, to taste
- 6 cups chopped Romaine lettuce (about 1 large heart or 2 small)
- 3 cups baby spinach
- 2 large ripe mangos, diced
- 2 cups strawberries, sliced
- ½ English cucumber, sliced into half moons
- 1 large ripe avocado, sliced
- ¾ cup crumbed feta cheese
- ⅔ cup candied pecans or honey roasted peanuts
For the Honey Dijon Balsamic Dressing/Marinade
- ¼ cup plus 2 tablespoons balsamic vinegar
- 3 tablespoons fresh orange juice
- 3 tablespoons honey
- 1 ½ tablespoons Dijon mustard
- 1 large garlic clove, sliced (or 2 small cloves)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
- ¼ cup avocado oil
Instructions
- Prepare the Dressing/Marinade: In a medium bowl, whisk together the balsamic vinegar, fresh orange juice, honey, Dijon mustard, sliced garlic, salt, and black pepper. Slowly drizzle in the extra virgin olive oil and avocado oil while whisking continuously to emulsify and create a smooth dressing. Set aside.
- Marinate the Chicken: Reserve about ¼ cup of the dressing for serving. Place the chicken breasts in a shallow dish and pour the remaining dressing over them, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to allow flavors to infuse.
- Cook the Chicken: Preheat a grill pan or grill over medium-high heat. Remove the chicken from the marinade and season lightly with salt and pepper if desired. Grill the chicken breasts for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest for 5 minutes before slicing.
- Prepare the Salad Base: In a large salad bowl, combine the chopped Romaine lettuce and baby spinach. Add the diced mango, sliced strawberries, cucumber half moons, sliced avocado, crumbed feta, and candied pecans or honey roasted peanuts.
- Assemble and Serve: Slice the grilled chicken into thin strips and place on top of the salad. Drizzle with the reserved dressing. Toss lightly if desired and serve immediately for a fresh, flavorful meal.
Notes
- Choose ripe mangos that yield slightly to gentle pressure for best sweetness and juiciness.
- The extra virgin olive oil and avocado oil in the dressing balance flavor and healthy fats.
- Leftover marinade should not be reused unless boiled first for safety.
- This salad can be served chilled or at room temperature.
- Substitute candied pecans with honey roasted peanuts or walnuts to adjust nutty flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
