For the Mango Chicken Salad: 12 ounces thin cut chicken breasts 4 tbsp soy sauce & 4 tbsp olive oil 2 tbsp brown sugar & 2 tbsp ground ginger 0.5 small red onion thinly sliced & 18 ounces leafy greens 2 red bell peppers & 15 ounces mango or tropical fruits
For the Caribbean Dressing: 1 cup mango chunks & 1/3 cup freshly squeezed lime juice 1 tbsp honey & 1/2 tsp ground cumin 1/2 tsp pin Himalayan salt & 1/4 tsp ground coriander 1/4 tsp cayenne pepper & 3 tbsp olive oil Place the soy sauce, olive oil, brown sugar, & ginger in a bag & "squish" to combine. Add the chicken, firmly seal the bag & move the chicken around gently so that all sides are coated. Let marinade for 30 minutes or refrigerate overnight. Make the dressing: Puree the mango, lime juice, honey, cumin, coriander & cayenne in a food processor until smooth. With the processor running, drizzle in the olive oil & blend to combine. Taste & adjust seasoning as desired. Cook the chicken: Heat a pan or grill over medium heat. Remove the chicken from the marinade & grill for about 2 minutes per side, until cooked through. Remove onto a plate & let stand for 5 minutes. Cut into bite-sized pieces & set aside. In a large bowl, combine the leafy greens, red bell pepper & red onion. Add the chicken, drizzle with the mango lime dressing. Toss to coat. Scatter the tropical fruits over the top, then serve. Simple & tasty!