June 22nd: mango mustard chicken with greens

Years ago, Greg and I were not much into salads. Then, I found and made this recipe. This was our gateway salad. We now eat salads all the time and are always finding new and amazing variations. At least once every summer, I go back to our old favourite, which might not even be as good as some of our newer favourites, but has that nostalgic touch that makes us love it fondly.


Mango Mustard Chicken with Greens



3-4 boneless skinless chicken breasts
1/4 cup + Frank's RedHot Sauce
2 medium mangoes
1/4 cup lime juice
2 tablespoons olive oil
2 tablespoons honey mustard
1 teaspoon Frank's RedHot Sauce
1/4 teaspoon salt
6 cups torn mixed salad greens
1/4-1/2 cup pecan halves, toasted
2 green onions, sliced 


Place chicken in a glass dish and coat with 1/4 cup RedHot sauce, or more, if necessary. Cover and refrigerate 15 to 30 minutes. Peel and cube enough mango to make 1/2 cup. Slice remaining mango for salad; set aside.


Preheat grill. In food processor or blender, combine cubed mango with lime juice, oil, mustard, remaining RedHot sauce and salt; process until smooth. If desired, set aside 1/4 cup for basting chicken.


On preheated grill over medium heat, barbecue chicken, turning once, until cooked through, about 12-15 minutes. If desired, brush chicken with mango dressing during last few minutes of cooking. After taking chicken off grill, allow the meat to rest 5 minutes for juices to redistribute. Then slice into strips.


Divide salad greens and sliced mango between 4 plates. Top with sliced chicken, pecans and green onions. Drizzle with remaining mango dressing.


Serves 4.

With mango dressing