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Tropical Mango Salad with Grilled Chicken, Feta, and Candied Pecans Recipe

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4 from 30 reviews

A vibrant and refreshing Mango Salad featuring grilled marinated chicken breast, fresh greens, ripe mango, strawberries, avocado, and crunchy candied pecans, all tossed in a homemade citrus-balsamic dressing. Perfect for a light and healthy meal with a balance of sweet, savory, and tangy flavors.

Ingredients

Chicken and Marinade

  • 1 ½ lbs. boneless skinless chicken breast
  • Salt and pepper, to taste
  • ¼ cup + 2 tbsp 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

Salad

  • 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

Instructions

  1. Prepare Dressing: Add all dressing ingredients except the olive and avocado oils into a food processor. Blend until combined. Slowly drizzle in the olive and avocado oils with the processor running until fully emulsified.
  2. Reserve Dressing for Chicken: Transfer ½ cup of the dressing into a resealable bag for marinating the chicken. Refrigerate the remaining dressing in a serving container for at least 1 hour or longer.
  3. Prepare Chicken: Slice each chicken breast lengthwise to make two thinner pieces. Cover with plastic wrap and gently pound with a meat mallet to an even ½-inch thickness. Pat dry, season both sides with salt and pepper.
  4. Marinate Chicken: Place the chicken slices in the bag with the reserved dressing marinade. Seal and refrigerate for 30 minutes to 2 hours, ideally 1 hour. Remove from fridge and let the chicken come to room temperature for 15–20 minutes before cooking.
  5. Preheat Grill: Heat grill to medium-high (about 450°F). Clean and lightly oil the grill grates to prevent sticking.
  6. Grill Chicken: Remove chicken from marinade, letting excess drip off. Discard leftover marinade. Grill chicken for 4–5 minutes on the first side until grill marks appear, then flip and cook 3–4 more minutes until internal temperature reaches 165°F. Transfer to a plate and rest for 5–10 minutes, then slice into strips.
  7. Assemble Salad: In a large bowl, combine chopped Romaine and spinach. Top with sliced avocado and cucumber, followed by strawberries, diced mango, and grilled chicken strips. Sprinkle with feta cheese and candied pecans or peanuts. Drizzle with the reserved dressing and serve with additional dressing on the side.

Notes

  • For stove-top cooking: heat a grill pan over medium-high heat and lightly oil before cooking the chicken as instructed.
  • Use ripe, fragrant mangos for best flavor; peel and dice carefully to avoid the large seed inside.
  • The dressing can be made in advance and refrigerated for up to 3 days.
  • Allowing the chicken to rest after grilling ensures juicy, tender slices.
  • Substitute candied pecans with honey roasted peanuts or walnuts for variation.
  • Keep the chicken marinating times flexible—longer marination enhances flavor without overpowering.

Find it online: https://recipethrive.com/tropical-mango-salad-with-grilled-chicken-feta-and-candied-pecans-recipe/