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Grilled Chicken with Mango Corn Salsa
Good mango salsa atop grilled chicken: A perfect match. A simple grilled chicken dish is upgraded with juicy mango corn salsa. The combination of herbaceous cilantro and fresh jalapeño really gives this a kick. The honey bal.
Eating healthy and eating delicious are not mutually exclusive. It’s actually quite the opposite, and we think this salad proves it.
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Ingredients
Instructions
Prepare the Grilled Chicken
Place chicken in a large ziplock plastic bag. Whisk together vinegar, lemon juice, oil, sugar, mustard, salt, pepper and garlic in a bowl until combined; pour over chicken in bag. Add thyme and rosemary, seal bag, and massage the mixture to coat chicken. Refrigerate at least 1 hour or up to 4 hours.Remove chicken from bag, and discard marinade. Preheat grill to medium-high (400° to 450°). Place chicken on oiled grill grates; grill, covered (or cook chicken on the stove in an oiled grill-pan over medium-high), until a thermometer inserted into thickest portion of meat registers 165° and juices run clear, 6 to 8 minutes per side. Transfer chicken to a plate; let rest 5 minutes. Slice crosswise into 1/2-inch-thick slices, and set aside.
Prepare the Vinaigrette
Place all ingredients in a jar with a tight-fitting lid, and shake well until smooth and combined, about 1 minute.
Prepare the Salad
Divide kale, apple, cheese, onion and cherries evenly among 4 plates. Top evenly with Grilled Chicken and drizzle with Honey-Mustard Vinaigrette.
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