Grilled Cuban Chicken Salad
A healthy option that is both sweet and savory
If you can't find a ripe fresh mango for this recipe, substitute 1 cup frozen or jarred mango pieces. Peaches will work too.
Takes Under 30 minutes
Makes 4 servings
- 4 cloves garlic, crushed
- 3 tablespoons cider vinegar
- 2 tablespoons pineapple or orange juice
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 or 2 dashes cayenne pepper or paprika
- 2 4-ounce (120-g) boneless, skinless chicken breast or turkey breast tender, pounded to an even thickness
- 1 ripe mango
- 1 tablespoon honey mustard
- No-stick cooking spray
- 8 cups (8 oz/240 g) mixed baby greens or torn romaine
- 1 large red bell pepper, seeded and sliced into thin strips
MAKE AHEAD: The chicken may be marinated for up to 3 hours.
Combine garlic, 1 tablespoon of the vinegar, 1 teaspoon of the oil, cumin, 1/4 teaspoon of the salt and cayenne to taste in a small bowl, mixing well. Place chicken or turkey on a plate; spread mixture evenly on both sides of the meat. Cover and refrigerate for at least 30 minutes or up to 3 hours.
Stand the mango on end and cut off flesh on either side of the flat pit. Peel the halves. Cut half into chunks. Cut the remaining half crosswise into thin slices and set aside until ready to serve. Combine the mango chunks, honey mustard, pineapple or orange juice, the remaining 2 tablespoons vinegar, the remaining 1/4 teaspoon salt and the remaining 1 teaspoon oil in a blender; process until smooth. Store in the refrigerator.
Light an outdoor grill or heat a stovetop grill pan over medium-high heat. Coat the grill rack with cooking spray. Grill the chicken or turkey for 3 to 4 minutes on each side or until firm and opaque. Transfer to a cutting board and let stand for 5 minutes. Cut the meat crosswise into 1/2-inch-thick (1.25-cm-thick) slices.
Toss half of mango dressing with lettuces and bell pepper in a large bowl. Mound the salad on 4 dinner plates. Arrange the chicken or turkey and mango slices on the salads. Spoon the remaining dressing evenly over salads.
- 160 Calories
- 4.4g Fat
- 0.6g Saturated fat
- 15.0g Protein
- 15g Carbohydrate
- 3.5g Fiber
- 382mg Sodium
Source: Healthy Living Kitchens
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