Herbed Chicken Salad with Mango-Mustard Dressing

Herbed Chicken Salad with Mango-Mustard Dressing
http://saltandwind.com/recipes/97-herbed-chicken-salad-with-mango-mustard-dressing-recipe
Herbed Chicken Salad with Mango-Mustard Dressing | http://saltandwind.com The other day I got sucker punched by flavor. Yup, right square in the kisser. And, as a result, I'd like this time to make a little PSA so you can do your b...
Skill
Course
Cuisine
Ingredients
17
Hands-On Time
30 minutes
Total Time
30 minutes
Yield
3/4 cup dressing
Servings
4
Herbed Chicken Salad with Mango-Mustard Dressing | http://saltandwind.com
Skill
Beginner
Course
Dinner, Lunch, Main, Salad
Cuisine
American
Ingredients
17
Hands-On Time
30 minutes
Total Time
30 minutes
Yield
3/4 cup dressing
Servings
4
Diet
Gluten-Free
Herbed Chicken Salad with Mango-Mustard Dressing | http://saltandwind.com

The other day I got sucker punched by flavor. Yup, right square in the kisser. And, as a result, I'd like this time to make a little PSA so you can do your best to avoid this happening to you or a loved one. Allow me to give you some background, yes? After a four hour flight delay and a really long day of work, I landed in Northern California totally ravenous. As in, I needed food ASAP or I'd quickly become horribly hangry.

So, my friend and I pulled into a to-be-unnamed chain restaurant (which happens to rhyme with "scrapple knees"), which, if you know me at all, you know means I was really at my absolute last straw. I ordered the jalapeño-lime shrimp in hopes it'd come as quickly as possible so I wouldn't go postal on my dear friend who had picked me up at the airport at the crack of 12:30AM. What arrived was indeed shrimp but it was so overly flavored with some nondescript spice mix that I got steam rolled by seasoning. So much so I pretty much couldn't finish it for fear I'd have a flavor war in my mouth for the rest of the night. But, to be fair, the problem is not that it happened, because, just like bad weather and flight delays, crappy food happens, you know?

The problem was that I had just taken a photo of this Herbed Chicken Salad with Mango-Mustard Dressing earlier that day but didn't have the wherewithal to pack it with me for my flight. So, as I see it, it was my sort of culinary karma for thinking I'd actually find something to eat at LAX. Or when I landed in the middle of the night. The moral of this story is such: don't be like me and do make this Herbed Chicken Saladg. And, if you think about it for the holiday ahead, and end up with leftovers but, pay it forward and give it to a friend whose traveling. Please do your part so they don't have to experience getting sucker punched by flavor.

Ingredients

  • 4 boneless, skinless fresh chicken breasts

    about 2 1/2 pound

  • 2 tablespoons olive oil

    plus more for drizzling

  • 2 tablespoons finely chopped fresh flat-leaf Italian parsley
  • Juice and zest of 1 lemon
  • kosher salt and Freshly ground black pepper
  • 1 large ripe mango

    peeled, pitted, and roughly chopped

  • 4 teaspoons plain Greek yogurt
  • 3 tablespoons rice wine vinegar
  • 1 teaspoon Dijon Mustard
  • 1/2 head Boston or Bibb lettuce

    trimmed and torn into bite-sized pieces

  • 3 ounces baby arugula

    (about 2 1/2 loosely packed cups)

  • 1 cup packed watercress leaves
  • 1/4 cup snipped fresh basil, chives, or mint
  • 1/3 cup thinly sliced red onion
  • 2 medium Japanese cucumbers

    trimmed and thinly sliced crosswise

  • 1 medium ripe avocado
  • 1/4 cup roasted salted peanuts

    roughly chopped

Instructions

For the chicken: Sprinkle a little water in four medium-size resealable plastic bags. Place one chicken breast in each bag, push out the air, and seal it. Use meat mallet or the bottom of a heavy pot or pan, and gently pound each chicken piece until about 1/2-inch thick and even throughout.

Heat a large, heavy-bottomed pan or cast iron skillet over medium-high heat. Meanwhile, drizzle the chicken with enough oil to just coat it. Stir together chopped herbs, lemon zest, juice, 1 teaspoon of the salt and 1/2 teaspoon of the freshly ground pepper. Rub the chicken and coat evenly with the herbs and seasonings. Then wash hands with hot water and soap.

Place the chicken in the skillet. You may have to cook it in two batches. Cook chicken until juices run clear when pierced, about 4 to 5 minutes on each side. Cover cooked chicken with foil while you cook the remaining chicken.

For the dressing: Combine chopped mango, yogurt, vinegar, mustard, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper in a blender. Cover and blend until smooth. Stir in a spoonful or two of water to help loosen the dressing. Taste and season, as needed, with salt and pepper.

Tip

The dressing can be made up to 4 days ahead and stored refrigerated in an airtight container.

For the salad: Combine the lettuce, arugula, watercress and herbs in a large salad bowl. Toss gently and set aside.

Transfer the chicken breasts to a cutting board and slice the chicken breasts into 1/2-inch slices on the bias. Divide the salad greens between four salad plates. Top each with a scattering of onions and cucumbers.

Slice the avocado into 1/2-inch slices and divide among the plates. Drizzle equal amounts of dressing on top of the salads, about 2-1/2 tablespoons on each salad. Top with the sliced chicken, sprinkle with peanuts, and serve.

Notes

Food photography and styling by Aida Mollenkamp

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