Ingredients
Scale
Mango Vinaigrette
- 3 cups (3 large) peeled and sliced fresh mangoes, divided
- 3 tablespoons fresh lime juice
- 4 1/2 tablespoons extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 1/2 teaspoons chopped shallot
Chicken, Blueberry and Mango Salad
- 10 cups torn Bibb, Boston, or Butter lettuce
- 3 cups sliced or torn grilled or roasted chicken
- 1 cup fresh blueberries
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 6 tablespoons roasted chopped pecans
-
3/4 to 1 cup goat cheese crumbles
Instructions
Mango Vinaigrette
- Place 3/4 cup (around 1/2 large) sliced mango, lime juice, olive oil, vinegar and shallot in a blender or food processor and purée until smooth.
- Cover and let sit for at least 30 minutes to allow the flavors to blend.
Chicken, Blueberry and Mango Salad
- In a large mixing bowl, combine the lettuce, chicken, blueberries and remaining sliced mango. Toss with dressing to taste (you may not need all of it). Season to taste with salt and pepper.
- Divide salad among 6 dinner plates. Sprinkle chopped pecans and goat cheese over the top. Serve.
Notes
Make ahead: Dressing can be made up to 24 hours in advance, covered and refrigerated. Bring to room temperature before serving.
- Category: Main dish salads, gluten free, easy entertaining