Mouth Watering Recipes

Grilled Chicken Salad with Mango Peach Chile Dressing

Serves 4
Prep time: 30 minutes
Total time: 1 hour, 30 minutes

This Grilled Chicken Salad with Mango Peach Chile Dressing was made by Melanie and her friend, Sally, to recognize volunteers from the Rosalie Rendu Center, an English-as-a-Second Language School in East Palo Alto. Everyone raved about the freshness of the salad, the perfectly-grilled and tasty chicken and the yummy dressing. Serve this grilled chicken salad as an entree or without the chicken as a first course.

Dressing:

3/4 bottle Big Acres Mango Peach Chile Sauce

1/8 cup extra virgin olive oil

4 boneless, skinless chicken breasts

1 tablespoon Big Acres Fancy Fish Spice & Rub

1 large bag organic mixed greens, washed and dried
2 medium organic beets, 1 red and 1 orange, grilled and quartered
1/2 cup macadamia nuts, lightly toasted
1/2 medium red onion, thinly sliced into rings
1/2 cup goat cheese, crumbled

Pour Mango Peach Chile Sauce into cuisinart or blender. While mixing, slowly add olive oil. Thoroughly blend, store in container in refrigerator for 1 hour. Meanwhile, wash chicken breasts, pat dry and trim fat. Sprinkle rub over breasts and set aside.

Once dressing is chilled, place in large salad bowl and toss with dressing. Split greens amongst 4 entree-size salad plates. Add beets, macadamia nuts, onions and goat cheese.

Grill chicken on medium-high grill until done or internal temperature reaches 165 degrees. Allow to rest for 5 minutes, then slice each breast and place on top of salad. Serve immediately.

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