Ingredients
4 cups arugula (or any other greens)
1 mango, peeled and sliced into 1-inch-long pieces
1 red pepper, trimmed, seeded, and sliced into 1-inch-long pieces
1 tablespoons extra-virgin olive oil
1/2 teaspoons balsamic vinegar
Sea salt
2 teaspoons honey
1 teaspoons Dijon mustard
1 boneless chicken breast (about 4 ounces)
1/4 cup slivered almonds
+ anything else you like in your salad!
Directions
1. In a large bowl, combine arugula, mango, and red pepper. In another, smaller bowl, whisk together olive oil, vinegar, and a pinch of salt. Set aside.
1 red pepper, trimmed, seeded, and sliced into 1-inch-long pieces
1 tablespoons extra-virgin olive oil
1/2 teaspoons balsamic vinegar
Sea salt
2 teaspoons honey
1 teaspoons Dijon mustard
1 boneless chicken breast (about 4 ounces)
1/4 cup slivered almonds
+ anything else you like in your salad!
Directions
1. In a large bowl, combine arugula, mango, and red pepper. In another, smaller bowl, whisk together olive oil, vinegar, and a pinch of salt. Set aside.
2. In a shallow, wide bowl, stir together honey and mustard. Add chicken and toss to evenly coat.
3. Grill chicken over medium-high heat (or cook in a skillet with 2 teaspoon olive oil) until golden brown, 8 to 10 minutes, turning once halfway through. When done, chicken should register about 165 degrees on a meat thermometer, and juices should run clear when pierced with a knife. Transfer to a cutting board and let sit 5 to 7 minutes.
4. Slice chicken into 1-inch-long pieces. Add to salad; toss to combine. Add balsamic vinaigrette and almonds; toss again before serving.
- recipe & photocred Delish.com
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