This salad has it all; sweet, salty, cheesy, and all delicious. Mango, blue cheese and broccoli are some of my favorite foods, but never in a million years would I think of combining them. Ever. But somehow, it totally works. The flavor combinations definitely make for a very unique meal.
I definitely plan on making this salad again, but next time I think I might add a couple of other things to make it even better. Adding some toasted cashews or almonds would add a great crunch to the salad. I could also imagine substituting the chicken for shrimp (maybe even coconut shrimp for more of a tropical twist).
Mango Chicken Salad with Blue Cheese Vinaigrette
Inspired by Better Homes & Gardens.
For the Vinaigrette:
- 1/3 cup white-wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 cup extra-virgin olive oil
- 1/2 cup crumbled blue cheese
- Salt and freshly ground pepper, to taste
For the Salad:
- 6 cups torn romaine lettuce
- 2 cups fresh blueberries
- 1 mango, pitted, peeled, and cut up
- 12 ounces chicken breast
- Salt and ground black pepper, to taste
- 2 Tablespoons unsalted butter or olive oil
- 3 garlic cloves, minced
- 2 cups broccoli florets
For the Vinaigrette:
- Combine all ingredients in a bowl and whisk together. Season to taste and set aside.
For the Salad:
- On a serving platter place romaine lettuce. Top with blueberries and mango; set aside.
- Season chicken breast with salt and pepper. In a large skillet cook chicken in 1 tablespoon of the butter with minced garlic over medium heat for 6 to 8 minutes or until no longer pink, turning once. Transfer to a cutting board; slice. Allow to cool slight and arrange atop salad.
- In the same skillet cook broccoli in the remaining tablespoon garlic butter over medium heat for 4 to 6 minutes until tender. Place atop salad.
- Drizzle salad with blue cheese vinaigrette. If desired, sprinkle with blue cheese.