Island Oasis Chicken Salad

Discover the irresistible flavors of salads with this Island Oasis Chicken Salad recipe, where grilled chicken meets a medley of mixed greens and naturally sweet grilled pineapple.

The chicken is marinated in a refreshing blend of mango, fresh lime juice, orange juice concentrate, cilantro, jalapeño, and agave nectar. This zesty marinade not only tenderizes the chicken but also infuses it with a delightful balance of sweetness, citrus, and a hint of spice.

Resting on a bed of crisp spring mix, toasted coconut flakes, fresh green onions, and hearty black beans, this salad is a powerhouse of wholesome ingredients, delivering a satisfying crunch and a burst of flavor in every bite.

Savor this Island Oasis Chicken Salad recipe as a nourishing and delicious lunchtime or dinnertime meal that perfectly complements your healthy lifestyle.

Prep Time:  20 minutes (plus 2 hours to marinate)   |    Cook Time:  30 minutes   |    Total Time:  50 minutes (plus 2 hours to marinate)   |    Servings:  3

Ingredients:

• 4 mangos, peeled and diced (about 4 cups)
• ½ cup lime juice (about 4 limes)
• ¼ cup  Nature's Nectar  Orange Juice Concentrate
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped jalapeño
• 1 tablespoon  Simply Nature  Organic Light Agave Nectar
• 1.5 pounds  Kirkwood  or  Never Any!  Chicken Breast
• 1 lime, zested and juiced
• ¼ teaspoon ground  Stonemill  Sea Salt Grinder, plus additional to taste
• 1 tablespoon  Carlini  Pure Olive Oil
• 1 pineapple
• 2 avocados, diced and seasoned to taste
• ¼ cup  Baker’s Corner  Coconut Flakes, toasted*
• 1½ cups  Dakota’s Pride  Black Beans, drained and rinsed
• 1 red pepper, sliced
• 5 ounces  Simply Nature  Organic Spring Mix
• ½ cup sliced green onions

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. In a food processor, combine mango, lime juice, orange juice concentrate, cilantro, jalapeño and agave. Reserve one cup and place the remaining marinade in a separate medium bowl.   Add chicken to bowl and coat evenly. Refrigerate chicken for 2 hours.
2. In a medium bowl, whisk together reserved marinade, lime zest, lime juice, salt and olive oil. Refrigerate until ready to use.
3. Meanwhile, preheat grill on high and oven to 375°.
4. Peel and core pineapple. Slice into ½-inch thick slices.
5. Place pineapple on grill and cook 2 minutes per side. Remove from grill, dice into ½-inch cubes and refrigerate.
6. Transfer chicken to a baking sheet, discard marinade. Season both sides with salt, to taste. Grill 3 minutes per side to form grill marks. Return to baking sheet and continue cooking in oven for approximately 15 to 20 minutes or until internal temperature reaches 165°. Remove from oven, rest for 10 minutes and slice.
7. To assemble salad: In a large bowl combine pineapple, avocado, coconut, black beans, red pepper, spring mix and green onion. Add dressing to taste, toss until evenly coated. Top with chicken and serve immediately.

TIP: If fresh mango is unavailable, use thawed frozen mango. Chicken can be marinated overnight to enhance the flavor.

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen