This perfect spring salad is filled with bold spicy flavors, sure to keep you coming back for more!
Recipe and photos from Katie Petrich
Roasted Green Chutney Chicken Salad with Spicy Mango-Cilantro Harissa Dressing
For the chicken -
Boneless, skinless Chicken Breast
Oil for cooking
**For a vegetarian option - Roasted Green Chutney Sweet Potatoes would be great
For the salad -
Spring Mix Greens
Avocado
Grapes
Mango
Red Bell Pepper
Pepitas
Chopped Cilantro
For the dressing -
1/3 cup Extra Virgin Olive Oil
1 large Mango - peeled, cored, and chopped
Juice from 1 Lime
2-3 Tablespoons Honey
1-2 Tablespoons Cilantro Harissa (or to taste)
1 teaspoon Salt
1/2 teaspoon Cumin
1/2 teaspoon Black Pepper
2 Tablespoons chopped Cilantro
Get the chicken cooking first. Coat both sides of the chicken breast generously with Green Chutney Masala. In a saute pan on medium high, heat oil and then add chicken. Brown both sides for a crispy coating. Turn heat down to medium and cover to cook chicken through. Turn over periodically to avoid burning. This chicken would be delicious grilled as well.
While the chicken is cooking, chop the vegetables and fruit, add to individual bowls with greens, and top with pepitas and chopped cilantro.
For the dressing, mix all ingredients except cilantro in a blender and puree until smooth. Taste and add more harissa and salt, if needed. Add cilantro and blend until just combined. If the dressing is too thick, it can be thinned with a little water. You'll have extra dressing to spice up future salads.
When the chicken is cooked through, let it rest on a cutting board for 10-15 minutes before slicing. Top salad with chicken and drizzle with dressing.