Tropical Chicken Salad with Lite Honey Mustard Dressing
This sweet and tangy honey mustard dressing is the perfect flavor to pair with the sweet mandarin oranges and crunchy coconut. A bite of this Tropical Chicken Salad will make you feel like you are in paradise!
Servings: 4 Servings
Equipment
- grill or grill pan
Ingredients
Marinated Chicken
- 4 boneless skinless chicken breast cut into cutlets
- 2 tablespoons olive oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- juice of 1 lemon
- 1 clove of garlic minced
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon ground ginger
Salad
- 2 bags spring mix
- 1 diced mango
- 1 jar mandarin oranges, drained
- ½ cup flaked coconut
- ¼ cup slivered almonds
Honey Mustard Dressing
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons stoneground mustard
- ½ cup Greek yogurt
- 2 tablespoons lemon juice
- 1 clove garlic
- salt and pepper to taste
Instructions
- Prepare marinade by mixing all of the ingredients, set aside.
- Trim chicken of fat and cut breasts into cutlets for more even grilling.
- Put chicken in large bowl and pour marinade all over turning to coat all sides. Place in fridge for 2-4 hours.
- Prepare dressing in a blender by adding all dressing ingredients and pulsing for a few seconds until creamy.
- After chicken has marinated, preheat grill for 10-15 minutes.
- While grill is heating divide the salad mix ingredients into four bowls.
- Once grill is heated, put chicken on, turn to medium heat. Grill for approximately 2-3 minutes. Flip chicken, brush with honey mustard and cook additional 2-3 minutes. Remove from grill.
- Brush a little more honey mustard on chicken and allow to cool for at about 5 minutes before slicing.
- Slice chicken into bite sized pieces and arrange on top of salad. Drizzle with additional dressing and enjoy!