Chicken salad with mango, cucumber, red pepper and honey-mustard dressing
4 servings
30 minutes
This salad is a vibrant embodiment of the flavor harmony of Pan-Asian cuisine. Juicy grilled chicken breast takes on a light smoky aroma, while the sweetness of ripe mango complements the freshness of cucumber and the crunchiness of red pepper. The honey mustard and lime juice dressing adds a piquant touch and mild acidity, making it particularly expressive. This combination not only delights the taste buds but also refreshes, making the salad an ideal option for a light summer lunch or festive dinner. With its delicate interplay of sweet, spicy, and citrus notes, this dish pairs wonderfully with seafood and white wine. Its simplicity in preparation and exquisite taste make it a versatile choice for lovers of unconventional culinary solutions.
1
Preheat the grill or barbecue. Lightly brush the chicken breasts with olive oil and grill for a few minutes until cooked. Cool and cut into small pieces.
- Olive oil: 0.5 glass
- Chicken breast fillet: 2 pieces
2
In a small bowl, mix lime juice, mayonnaise, mustard, salt, and pepper, then slowly add olive oil.
- Lime juice: 2 tablespoons
- Mayonnaise: 1 tablespoon
- Honey mustard: 2 teaspoons
- Salt: 0.5 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
- Olive oil: 0.5 glass
3
In a large bowl, mix chicken, diced cucumber, diced pepper, chopped onion, peeled and diced mango, and finely chopped chives. Add half of the dressing and mix.
- Chicken breast fillet: 2 pieces
- Cucumbers: 1 piece
- Red sweet pepper: 1 piece
- Red onion: 1 head
- Mango: 1 piece
- Chives: 2 teaspoons
4
In another bowl, mix the salad leaves with the remaining dressing and place on plates. Top with chicken salad.
- Mixed salad leaves: 250 g