This is a colorful and spicy chicken salad with mixed greens, mangos, and macadamia nuts tossed together with a lively lime vinaigrette. It was the recipe I created for the 45th National Chicken Cooking Contest. My entry was selected as the winning recipe for Washington State, which I represented in the National Chicken ‘cook-off’ in Baltimore, Maryland that aired on Food Network.
Coriander-Chile Chicken Salad with Honey Lime Vinaigrette
Honey Lime Vinaigrette
1/3 cup lime juice
1/4 cup honey
1 clove garlic, fine minced
3 tablespoons oil
Salt and pepper to taste
1 teaspoon ground coriander
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 boneless, skinless chicken breast halves (about 1 pound)
2 tablespoons oil
1 package (5-ounces) mixed salad greens
1 medium red onion, thin sliced, and separated into rings
2 ripe mangos, peeled and sliced
1 cup diced pickled beets
1/3 cup chopped macadamia nuts
For Honey Lime Vinaigrette, whisk together lime juice, honey, garlic and oil in a medium bowl; add salt and pepper to taste. Set aside.
To make chicken, mix together coriander, black pepper, cayenne, cumin, ginger, and garlic in a medium bowl. Add chicken, turning to coat. Heat oil in a large skillet over medium heat until hot. Add seasoned chicken and cook until lightly browned and no longer pink inside, about 5 minutes per side. Cool slightly, and slice into strips.
Combine salad greens, onion, mangos, beets and nuts in a large bowl; toss with prepared vinaigrette. Transfer salad to a large platter or individual serving plates and top with sliced chicken. Yields 4 main course servings.
Serving Suggestions: Refreshing Ginger Spiced Iced Tea
Similar Recipe: Grilled Chilean Chicken with Fresh Mango Salsa
NOTE: You can view this recipe, as well as more chicken recipes at Pilgrim’s Pride.