Name: Tower Cafés Brazilian Chicken Salad Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 4 pieces boneless skinless chicken breasts; 2 tbs olive oil; 2 tsp chipotle peppers in adobo (minced); 1 tbs honey; 1 tsp smoked paprika; 1 tsp ground cumin; 2 cloves garlic (minced); 1 tsp kosher salt; 1 tsp black pepper; 1 tbs fresh lime juice; 6 cups mixed salad greens (spring mix or mesclun); 1 pieces ripe avocado; 1 cup seasonal fruit (mango slices, pineapple, or strawberries); 1 cup cooked black beans (rinsed and drained if canned); 1 cup red cabbage (thinly sliced); 2 tbs pickled ginger (sliced); 1 tbs toasted sesame seeds; 2 tbs fresh cilantro leaves (optional); 1 cup ripe mango (peeled and chopped) or 1 cup frozen mango; 3 tbs fresh lime juice; 3 tbs extra-virgin olive oil; 1 tbs white wine vinegar; 1 tsp honey or agave; 1 tsp fresh ginger (grated); 1 tsp salt; 0.5 tsp black pepper; 2 tbs water (to thin, if needed); 4 pieces lime wedges; 0.5 tsp extra chipotle powder or adobo (optional)

Grilled chipotle glazed chicken breast over a bed of mixed greens with avocado, seasonal fruit, black beans, red cabbage, sesame seeds, pickled ginger, and our mango-lime dressing.

In a medium bowl, whisk together olive oil, minced chipotle peppers, honey, smoked paprika, ground cumin, minced garlic, kosher salt, black pepper, and fresh lime juice until smooth.

Prepare marinade

Place chicken breasts in a shallow dish or zip-top bag. Pour half of the chipotle marinade over the chicken (reserve the other half for glazing). Turn to coat well. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours.

Marinate chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly. Grill chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C), brushing with reserved marinade during the last 2–3 minutes to create a glaze. Remove from heat and let rest 5 minutes before slicing thinly against the grain.

Grill chicken

Combine chopped mango, fresh lime juice, extra-virgin olive oil, white wine vinegar, honey, grated ginger, salt, and black pepper in a blender or food processor. Blend until smooth. If too thick, add water 1 tablespoon at a time until you reach a pourable dressing consistency (about 1–2 tablespoons). Taste and adjust salt, lime, or honey as needed. Chill until ready to serve.

Prepare salad components: place mixed greens in a large shallow bowl or individual serving plates. Thinly slice the red cabbage and scatter over the greens. Arrange seasonal fruit, black beans, and pickled ginger in separate sections across the bed of greens for a composed look.

Slice the rested grilled chicken into 1/4-inch strips. Fan the sliced chicken over the center or a side of the salad.

Slice the avocado just before serving: halve, remove pit, score flesh into slices without cutting the skin, then scoop out and fan onto the salad.

Drizzle 2–3 tablespoons of the mango-lime dressing over each assembled salad (adjust to taste) and toss gently, or serve dressing on the side. Sprinkle toasted sesame seeds and fresh cilantro over the top, and add pickled ginger placements if desired.

Garnish each plate with a lime wedge and a small sprinkle of extra chipotle powder or adobo for heat if desired. Serve immediately.

boneless skinless chicken breasts

olive oil

chipotle peppers in adobo (minced)

honey

smoked paprika

ground cumin

garlic (minced)

kosher salt

black pepper

fresh lime juice

mixed salad greens (spring mix or mesclun)

ripe avocado

seasonal fruit (mango slices, pineapple, or strawberries)

cooked black beans (rinsed and drained if canned)

red cabbage (thinly sliced)

pickled ginger (sliced)

toasted sesame seeds

fresh cilantro leaves (optional)

ripe mango (peeled and chopped) or 1 cup frozen mango

extra-virgin olive oil

white wine vinegar

honey or agave

fresh ginger (grated)

salt

water (to thin, if needed)

lime wedges

extra chipotle powder or adobo (optional)

Brazilian Chicken Salad

Make Brazilian Chicken Salad Recipe in just 40m. Grilled chipotle glazed chicken breast over a bed of mixed greens with avocado, seasonal fruit, black beans, red cabbage, sesame seeds, pickled ginger, and our mango-lime dressing.

Brazilian Chicken Salad Recipe

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