Mango Green Tea Chicken Salad (Print version)

Juicy grilled chicken with mango and green tea flavors, served atop crisp salad greens and toasted sesame seeds.

# What You Need:

→ Chicken & Marinade

01 - 2 large boneless, skinless chicken breasts (approximately 14 oz)
02 - 1 large mango, peeled and diced
03 - ½ cup strongly brewed green tea, cooled
04 - 1 tablespoon honey
05 - 2 tablespoons soy sauce or tamari for gluten-free
06 - 1 tablespoon rice vinegar
07 - 2 teaspoons sesame oil
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh ginger, grated
10 - Salt and freshly ground black pepper to taste

→ Salad

11 - 4 cups mixed salad greens (baby spinach, arugula, or romaine)
12 - 1 small cucumber, thinly sliced
13 - 1 medium carrot, julienned
14 - ½ small red onion, thinly sliced
15 - 1 avocado, sliced
16 - 1 tablespoon fresh cilantro, chopped

→ Dressing

17 - 2 tablespoons olive oil
18 - 1 tablespoon rice vinegar
19 - 1 tablespoon lime juice
20 - 1 teaspoon honey
21 - 1 teaspoon soy sauce or tamari for gluten-free
22 - Salt and pepper to taste

→ Garnish

23 - 2 tablespoons toasted sesame seeds
24 - Extra diced mango for garnish (optional)

# Directions:

01 - Blend half of the diced mango with cooled green tea, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, salt, and pepper until smooth consistency is achieved.
02 - Place chicken breasts in a shallow dish or resealable bag and pour marinade over them, ensuring complete coating. Refrigerate for minimum 20 minutes, or up to 2 hours for enhanced flavor development.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and pat dry with paper towels. Grill for 6 to 7 minutes per side until internal temperature reaches 165°F. Allow to rest for 5 minutes before slicing thinly.
04 - While chicken cooks, arrange mixed salad greens, sliced cucumber, julienned carrot, sliced red onion, avocado slices, and remaining diced mango on a large platter or individual serving plates.
05 - Whisk together olive oil, rice vinegar, lime juice, honey, soy sauce or tamari, salt, and pepper in a small bowl until well combined.
06 - Drizzle prepared dressing over the arranged salad components. Top with sliced grilled chicken, toasted sesame seeds, and chopped cilantro.
07 - Transfer to serving platter or individual plates and serve immediately. Garnish with additional mango dice if desired.

# Expert Advice:

01 -
  • The green tea and mango marinade keeps chicken impossibly juicy while adding subtle depth that regular marinades just don't touch.
  • It comes together in under an hour, making it perfect for weeknight dinners that don't feel rushed or boring.
  • One plate manages to be refreshing, satisfying, and interesting enough to serve to guests without apology.
02 -
  • If your chicken sticks to the grill, it's not done cooking yet, so resist the urge to pry it loose before it's ready to release naturally.
  • The marinade can be made the night before, which means you can prep this entire dish faster than you'd think when you actually have time to eat it.
03 -
  • Make a double batch of marinade and freeze half in an ice cube tray so you always have some ready when inspiration strikes.
  • The night before serving, prep all your vegetables and store them separately, then you can assemble this salad in literally five minutes when you get home.
Return