Grilled Chicken Summer Salad with Mango

  • Author: Aggie's Kitchen
  • Category: Salad
  • Method: Grill


For salad (adjust quantities to your liking):

  • mixed spring greens
  • sliced red, orange, and/or yellow sweet peppers
  • sliced mango
  • crumbled goat cheese
  • sliced almonds

For chicken marinade:

  • 1 tablespoon vegetable or canola oil
  • 1/2 teaspoon ground cumin
  • 2 teaspoons minced chipotles in adobo
  • 3 garlic cloves, minced
  • 1 lb chicken breast
  • big pinch salt and pepper

For dressing:

  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced chipotles in adobo (or you could just use sauce from can)
  • 2 teaspoons agave (or honey)
  • juice from 1 lime
  • 3 tablespoons light olive, canola or vegetable oil
  • big pinch salt and pepper


  1. To marinade chicken, add chicken along with ingredients for marinade into a large resealable plastic bag. Massage marinade into chicken breasts gently until the chicken is completely covered in marinade. Chill for about 30 minutes.
  2. When ready to grill, place chicken breasts onto heated grill over medium heat. Cook for about 7 minutes or until chicken comes off the grill easily and you can see grill marks. Flip over and cook for another 7 minutes (depending on thickness this can differ for each piece of chicken). Take chicken off grill and let rest (to test for doneness use a meat thermometer to check temperature or use the touch test, which is what I do). Don’t be afraid to ‘slightly’ undercook your chicken, it will continue to cook while it rests so timing is key.
  3. While your chicken is grilling up assemble your salads and make your dressing. To make dressing, add all ingredients into a small mason jar (or air tight plastic container) and shake vigorously until well blended. Set aside.
  4. Slice your chicken at an angle and serve over plate of greens, mango, peppers, goat cheese and almonds. Drizzle dressing over salad and enjoy.


Recipe adapted from this wonderful Tropical Shrimp Salad from The Foodie Physician