Spring Mango Chicken Salad With Blueberries
Yield: 4 ServingsIngredients:
4 each Chicken breasts, 5 oz. each, boneless and skinless to season Salt to season Fresh ground black pepper 1/4 cup Olive oil 1 cup Mango, peeled and diced 1/2 cup Fresh blueberries 5-6 oz. Baby salad greens or Spring salad mix 1/4 cup Toasted pecans 1/3 cup Dried cranberries 1 cup Red seedless grapes, halved 1/2 cup Baby grape tomatoes, halved 1 tsp. Parsley, minced as needed Chef Larry’s Balsamic Vinaigrette (recipe follows) optional Balsamic syrupMethod:
Prepare Chef Larry's Balsamic Vinaigrette per recipe reserve. Pre-heat skillet or sauté pan over medium heat, season chicken breasts with salt, pepper and olive oil and add to heated pan. Cook until done (7-8 minutes per side depending on thickness), remove and cool. Dice cooled chicken breasts. Place diced chicken, mango, blueberries, baby greens, pecans, grapes, tomatoes and parsley in a large salad bowl. Add enough Chef Larry’s Balsamic Vinaigrette to lightly coat ingredients. Toss well, adding more dressing if necessary. Portion onto chilled salad plates and drizzle with Balsamic syrup if desired.Chef Larry’s Balsamic VinaigretteYield: 1 cupIngredients:
1/4 cup Balsamic vinegar 2/3 tsp. Dijon mustard 2 tsp. Sugar to taste Salt to taste Fresh ground black pepper 2/3 cup Olive oilMethod:
Combine Balsamic vinegar, Dijon mustard and sugar. Whisk in olive oil in a slow steady stream until well incorporated. Season with salt and fresh ground pepper, reserve for service underrefrigeration.
4 each Chicken breasts, 5 oz. each, boneless and skinless to season Salt to season Fresh ground black pepper 1/4 cup Olive oil 1 cup Mango, peeled and diced 1/2 cup Fresh blueberries 5-6 oz. Baby salad greens or Spring salad mix 1/4 cup Toasted pecans 1/3 cup Dried cranberries 1 cup Red seedless grapes, halved 1/2 cup Baby grape tomatoes, halved 1 tsp. Parsley, minced as needed Chef Larry’s Balsamic Vinaigrette (recipe follows) optional Balsamic syrupMethod:
Prepare Chef Larry's Balsamic Vinaigrette per recipe reserve. Pre-heat skillet or sauté pan over medium heat, season chicken breasts with salt, pepper and olive oil and add to heated pan. Cook until done (7-8 minutes per side depending on thickness), remove and cool. Dice cooled chicken breasts. Place diced chicken, mango, blueberries, baby greens, pecans, grapes, tomatoes and parsley in a large salad bowl. Add enough Chef Larry’s Balsamic Vinaigrette to lightly coat ingredients. Toss well, adding more dressing if necessary. Portion onto chilled salad plates and drizzle with Balsamic syrup if desired.Chef Larry’s Balsamic VinaigretteYield: 1 cupIngredients:
1/4 cup Balsamic vinegar 2/3 tsp. Dijon mustard 2 tsp. Sugar to taste Salt to taste Fresh ground black pepper 2/3 cup Olive oilMethod:
Combine Balsamic vinegar, Dijon mustard and sugar. Whisk in olive oil in a slow steady stream until well incorporated. Season with salt and fresh ground pepper, reserve for service underrefrigeration.
