Honey-Spicey Chicken Mango Salad with Honey-Citrus Vinegarette

Here's another fabulous recipe courtesy of Our Best Bites.  There's a link on the right side if you would like to go there yourself...very yummy stuff.

Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder
combine and mix well.

Glaze:

1/2 C Honey
1T Cider Vinegar

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well.  Grill chicken for 3-5 minutes on each side, until cooked through.


While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Mango Salad

1-2 heads Romaine or Red Leaf Lettuce

2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados
optional: thinly sliced red onions

While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados, onions, and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads. Drench it all in the Honey-Citrus Vinaigrette.

Honey-Citrus Vinaigrette

1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3T fresh lime juice
2T honey
3/4 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil

Place all ingredients in a tightly sealed jar and shake vigorously. Store in the fridge, and shake before dressing salad.

How to slice a mango:
Mangoes are oval shaped, so you’re going to cut off 2 “wide” sides, and then 2 “narrow” sides. Hold the mango upright, it should be longer top to bottom than it is side to side, like in the left-hand side picture below. Start with a sharp paring knife at the top.

1.Cut downward down one of the wide sides until you feel the seed. Just cut down the side, feeling the seed with your knife and cutting right around it.  Do the same to the other side.

2.You’ll now be left with the two narrow sides, so just cut around the seed to get those off too.

3.You’ll now be left with these parts: 2 wide pieces, and 2 narrow ones, and the seed. Before you toss that seed, make sure to lean over the sink and slurp off all that juicy fruit.

4. You can actually slice the large pieces while still in the skin and scoop them out like you would an avocado. Or you can dice them the same way, and just flip the skin inside-out so all the chunks pop out.

Source: Our Best Bites.com