Barbecued Chicken Salad
51 minutes
This tangy mix of fresh fruit, lean chicken and salad vegetables is rich in anti-oxidants.
Lynn Lewis
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Ingredients
Serves: 4
- ¼ cup (60 ml) freshly squeezed orange juice
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- ½ teaspoon Dijon mustard
- 3⁄4 teaspoon salt
- freshly ground black pepper, to taste
- 375 g skinless chicken breast fillets
- 1 medium mango, peeled and cut into thin wedges
- 1 medium tomato, cored and cut into thin wedges
- ½ medium cucumber, seeded and thinly sliced
- 1 medium red onion, thinly sliced
- 150 g mixed salad leaves
Directions
Preparation:45min ›
Cook:6min ›
Ready in:51min
- Whisk orange juice, lime juice, oil, vinegar, mustard, salt and pepper in a small bowl. Transfer ¼ cup dressing to another small bowl; add chicken breasts and turn to coat. Refrigerate, covered, 1 hour. Reserve remaining dressing.
- Preheat grill or barbecue to medium-hot. Grill or barbecue chicken until browned on one side, 3 minutes. Baste with marinade from the bowl that held the chicken. Turn chicken and grill until cooked through, 3 minutes. Transfer to a cutting board for 5 minutes. Cut into thick slices.
- Combine remaining dressing, mango, tomato, cucumber and onion in a large bowl. Add the warm chicken. Serve over salad greens.
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