Fandango Mango Chicken Salad Recipe

Prepare and marinate chicken

Combine 2 tbs olive oil, 2 tbs fresh lime juice, 1 tsp minced garlic, 1 tbs honey, 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Pat chicken breasts dry, place in a resealable bag or shallow dish and pour marinade over chicken. Massage to coat, seal and refrigerate for at least 30 minutes and up to 4 hours.

Grill the chicken

Preheat grill or grill pan to medium-high (about 400°F/200°C). Oil grates lightly. Remove chicken from marinade and let excess drip off. Grill 5-7 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes, then slice thinly against the grain into strips. Keep warm.

In a small bowl or jar whisk together 3 tbs key lime juice, 1.5 tbs honey, 1/2 tsp Dijon mustard and 1 tbs white wine vinegar until honey dissolves. Slowly whisk in 6 tbs extra-virgin olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as needed. Refrigerate up to 3 days.

Whisk together 1/4 cup mayonnaise (or Greek yogurt), 1 tsp honey, 1 tsp mild curry powder and 1/2 tbs lime juice. Add 1 tsp water to thin to a drizzling consistency and season with 1/8 tsp salt. Adjust with more water or lime juice for desired thickness. Chill until ready to use.

Place 6 cups mixed salad greens in a large bowl or divide among plates.

Arrange 1.5 cups sliced fresh mango and sliced hearts of palm (3 pieces, thin rounds) evenly over the greens.

Place sliced grilled chicken (from the marinade section) over the salad.

Scatter roughly chopped candied walnuts (3 oz) across the salads.

Dot with radish sprouts (1/2 cup) for a peppery finish.

Lightly drizzle Keylime Honey Vinaigrette over each salad — about 1 to 1.5 tbs per serving, or to taste. Toss gently to combine, leaving some mango and chicken visible for presentation.

Using a spoon, artistically drizzle the Curry Drizzle over the top — about 1 tsp per plate — for color and a mild curry note.

Finish with a light sprinkle of 1 tsp sea salt and 1/2 tsp freshly ground black pepper evenly across the salads (or season to taste). Serve immediately.