Brazilian Chicken Salad Recipe
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.
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Ingredients
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Chicken
Salad base & toppings
Mango-lime dressing
Finishing & optional garnishes
Method
Chicken
Prepare marinade
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.
Marinate chicken
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.
Grill 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.
Mango-lime dressing
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.
Salad base & assembly
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.