Grilled Chicken Salad with Mango and Vegetables
A quick and colorful salad with juicy grilled chicken, sweet mango, and crisp vegetables. Perfect for a light weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 35g
Ingredients
- 2 medium chicken breast
- 1 large mango
- 1 cup broccoli florets
- 1 cup cherry tomatoes
- 1 cup frozen peas and corn
- 2 tbsp olive oil
Instructions
- 1
Season the 2 chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a grill pan over medium-high heat and cook the chicken until golden and cooked through, about 6-7 minutes per side. Let rest, then slice.
- 2
Blanch the 1 cup broccoli florets and 1 cup frozen peas and corn in boiling salted water for 2 minutes until bright and tender-crisp. Drain and rinse with cold water.
- 3
In a large bowl, combine the sliced chicken, blanched vegetables, 1 cup cherry tomatoes (halved), and 1 large mango (peeled and diced).
- 4
Drizzle with the remaining 1 tbsp olive oil, toss gently, and season with salt and pepper to taste. Serve immediately.
Tools you’ll need
- Grill pan or skillet
- Large pot
- Large bowl
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