Grilled Chicken Salad With Mangoes

June 2013 325I don’t think I’ve ever been to as many outdoor concerts in 24 hours as I was last week. Wednesday was the season kickoff of Concerts on the Square, and Thursday night we headed to the Memorial Union Terrace for a bluegrass band and then over to Monona Terrace to see a Billy Joel/Elton John tribute band as part of Concerts on the Rooftop. We had beautiful weather both nights, and the crowds were out—dancing, socializing, and soaking up all that is summertime in Madison.

For outdoor concerts, I like picnic dinners that are relatively simple, fresh and easy to transport. Larry prepared a great salad with spinach, grilled chicken and mangoes for our outdoor concert extravaganza last Thursday. I loved how the sweet mango slices were balanced by the salty feta cheese and tart lemon juice-based dressing. This is the kind of salad I could enjoy all summer long.

Grilled Chicken Salad With Mangoes (from Whole Foods; serves 4-6)

6 cups baby spinach leaves, packed
1 cup grape tomatoes
1/2 cup crumbled feta cheese
4 grilled boneless, skinless chicken breast halves, shredded
2 mangoes, peeled, pitted and chopped
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon honey
Salt and pepper, to taste

Slice 1 cup of the spinach into thin strips and transfer to a large bowl. Add tomatoes, feta, chicken and mangoes and toss to combine. In a small bowl, whisk together oil, lemon juice, honey, and salt and pepper to make a dressing. Drizzle dressing over chicken mixture and toss well to combine. Taste and adjust seasoning. Serve over remaining whole baby spinach leaves.

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