It was 70 degrees this weekend and that means two things are on my mind: soil and salad! (This post is about the latter). Certainly it’s not just me, but this time of year I crave all things fresh, bright, and crisp! And this meal right here delivers all of those. A perfectly bright summer salad that feels like the sun is streaming in through the windows with each bite. My mango basil chicken salad will send you straight to the sunny days ahead!
“Summer on a Plate”
The perfect way to describe this meal? Summer on a plate. The marriage of the fresh greens, chopped herbs, mango, and zesty lime vinaigrette speaks for itself with its’ bright and vibrant dance. And my easy baked paprika chicken couldn’t be a more perfect cherry on top! I am confident that each bite will take you on a retreat – the kind that forces you to take a seat, open a window, and breathe deep (even if babies are pulling at your shirt).
I’ve been fantasizing about creating a fresh summer chopped salad ever since the day after Christmas. Now that our days are stretching and temperatures climbing, I finally felt the encouragement to quench this thirst! Coming up with the flavor combinations in my recipes is one of my favorite ways to exercise my creative muscles, so allow me to talk you through me thought process behind this masterpiece!
Mango Basil Chicken Salad
Let me begin by saying I knew I wanted a fruit as my quarterback. Fruit screams summer vacation, and that’s precisely what I wanted my salad to mimic. Strawberry was the obvious choice. I do love my Panera summer strawberry poppy seed salad! But as much as love a bright red strawberry, I wanted something that was a little more unique that could really bring out the sun. It took all but two seconds to land on mango! Mango is the sun-ripened fruit that shows off in both color and flavor. Because of this, mango will make the perfect star of my summer chopped salad!
Now, to dress it up! I began to consider my favorite greens, fruits, veggies, and herbs and landed on the following as being perfect complimentary players:
Mango
Red Bell Pepper
Red Onion
Avocado
English Cucumber
Basil
Parsley
Romain & Spinach
Each of the above veggies are perfect compliments to the fresh mango and homemade lime vinaigrette! However, the real magic comes in the form of herbs. Herbs can drastically alter the flavor and feel of any meal, especially a fresh chopped salad. I choose my herbs by first picturing where and when I’m eating this dish. For instance, with this meal I pictured myself enjoying a sunny day off the coast of Greece overlooking the gorgeous colorful houses that sprinkle the cliffside of the ocean. Insert the basil and parsley and I’ve got myself a sunny vacation on a plate!
How to Prepare the Baked Paprika Chicken
In my family, a salad isn’t complete without some protein! I love a good steak or fish salad. But for this sunny dish, chicken seemed to be the perfect addition! I wanted to play off the red pepper for this chicken flavor profile, so I used paprika to bring out the kick! This quick chicken recipe is delicious and so very simple, it would be good enough to serve as a dinner itself! I begin by quick searing the chicken face down in a cast iron skillet with olive oil, paprika, garlic, and salt. I allow the top to get nice and golden. Then, I flip the chicken, pour in a bit more olive oil, and set in the oven to bake for about 15 more minutes! It comes out juicy, savory, and full of flavor!
However, If you do not want to prepare chicken yourself (or perhaps time is not on your side), you can use a pre-cooked rotisserie chicken from your local grocery store! Any cooked chicken will do.
Homemade Honey Lime Vinaigrette
This mango basil chicken salad is even better with one of my favorite homemade dressings! That said, my zesty honey lime vinaigrette adds the subtle tangy touch I wanted my salad to have! I make my honey lime vinaigrette with the following ingredients (from highest to lowest content):
Lime Juice
Honey
Olive Oil
Zest from lime
Apple Cider Vinegar
Dijon Mustard
salt & pepper
Prep this simple vinaigrette in a small separate bowl and set aside until you’re ready to serve!
Tossing the Mango Basil Chicken Salad
There is something so satisfying about tossing together freshly chopped produce. And because of that, I would argue that this salad is equal parts fun and delicious! I chop my produce on a cutting board and throw it in a large mixing bowl with my chopped herbs, vinaigrette, and greens. Then, I use forks to toss them up, doing my best to evenly coat the contents with the dressing! Finally, I serve up onto a plate and add the chicken on top last!
One last thing and then I promise I’ll deliver the good stuff! Did I mention this salad is so very healthy? Oh, that goes without saying? I thought so!
I hope you’ll give this delicious summer chopped mango basil chicken salad a try this week! In case you are looking for some other healthy “summery” meals, check out my sriracha lettuce wraps, my verde chicken street tacos, and my french onion soup! Soup and salad anyone? Oh, and don’t forget to tag me on Instagram (@kelsiebrownblog) – I would LOVE to see your creations!
Mango Basil Chicken Salad
Equipment
- skillet (preferred cast iron)
Ingredients
- 1 mango
- 1/2 red bell pepper
- 1/2 red onion
- 1 avocado
- 1 English cucumber
- 3 sprigs parsley
- 1 handful basil leaves
- 2 boneless skinless chicken breasts
- 1 tsp paparika
- to taste garlic salt
- 1 bunch romaine lettuce
- 1/2 bag baby spinach
Honey Lime Vinaigrette
- 1/4 c lime juice
- 2 T honey
- 2 T olive oil
- 1 T apple cider vinegar
- 2 T zest from lime
- 2 tsp Dijon mustard
- to taste salt & cracked black pepper
Instructions
- Pat chicken dry and season with paprika and garlic salt. Heat a few tablespoons of olive oil to a simmer over medium heat on a cast iron skillet, and add chicken face down. Sear for a few minutes until the top is golden brown. Then flip, top with a bit more olive oil, and throw the whole pan into the oven to bake at 400 for about 15 minutes (until cooked through).
- While chicken bakes, chop mango, avocado, red bell pepper, red onion, cucumber, romaine, basil, and parsley! Throw all produce and greens into a large mixing bowl and prep vinaigrette.
- Pour vinaigrette over the salad and toss to coat evenly. Serve salad and top with cooked and sliced paprika chicken!
Honey Lime Vinaigrette
- Whisk together all ingredients in a small bowl. Add more seasoning to taste, and serve over salad!
Nutrition
With Love,
Kelsie
