Marinated Mango Chicken Salad with Green Asparagus and Orange Dressing
Delicious, healthy, well-balanced meal the whole family will enjoy. Brings a tropical summer mood to your dinner table. Lovely lunch or dinner salad.
Servings: 2
Calories: 591kcal
Ingredients
For the marinate
- 1 clove clove of garlic minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon soy sauce/Tamari
- 2 teaspoons extra-virgin olive oil
For the dressing
- 0.5-1 teaspoon grated orange zest
- 1 tablespoon fresh orange juice
- 1 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon walnut oil (optional) or more olive oil (avocado or other oils work too)
- black pepper to taste
For the salad
- 10 oz skinless chicken breast chopped into smaller pieces
- 2 potato washed and roughly chopped (youi canthe skin on, up to you)
- 1/2 cup fresh mint leaves
- 6 oz green asparagus
- 1 mango peeled and sliced
- 2-3 cups salad greens of your choice we used baby chard
Instructions
For the marinade
- Whisk together the garlic, ginger, soy sauce, and oil in a medium bowl (or add everything into a ziploc bag). Slice the chicken in strips and massage into the chicken. Marinade for at least 15 minutes.
- The longer the better. You can make this the day before and store, overnight, in the fridge
For the salad
- While chicken is marinading, place potatoes in a saucepan and pour boiling water over the potatoes. Add the mint springs and cook for 15-20 minutes.
- Steam the asparagus in a steamer or metal colander for 4-5 minutes or 8-10 minutes for larger spears.
- To make the dressing, add the orange rind and juice, mustard, and sunflower and walnut oil in a large bowl. Mix until well combined and season with pepper to taste. Set aside
- Broil the marinated chicken breasts, brush frequently with the marinade. Leave the chicken to rest for 3-4 minutes before serving.
- Drain the potatoes and discard the mint. Cool and cut into thick slices. Cut the asparagus diagonally.
- Slice the warm chicken and combine with the warm potatoes and asparagus in a large serving bowl. Gently toss with the dressing and add the mango and salad greens.
- Serve immediately.
Notes
FYI: Tamari and soy sauce share a similar color and flavor, and are both a byproduct of fermented soybeans. The only difference, Tamari is made without wheat and doesn’t contain any gluten.