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Jalapeno Lime Chicken Salad | Hello Glow
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Jalapeno Lime Chicken Salad with Avocado and Mangoes

A refreshing summer salad topped with flavorful chicken and tropical fruit.
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: main dish, Salad
Servings: 4
Author: Lindsey Rose Johnson

Ingredients

For brine:

  • 1 quart water
  • ¼ cup kosher salt
  • ¼ cup sugar
  • juice of 1 orange
  • 1 large jalapeno sliced
  • juice of 2 limes
  • ½ teaspoon cumin
  • 1 garlic clove thinly sliced

For chicken:

  • 2 teaspoons olive oil
  • 4 boneless skinless chicken breasts (about 2 pounds)

For salad:

  • 6 cups torn lettuce
  • 1 avocado diced
  • ½ cup diced mango
  • 1 shallot thinly sliced
  • Sliced almonds optional

For vinaigrette:

  • 2 Tablespoons fresh lime juice
  • ¼ cup olive oil
  • honey to taste
  • salt and pepper to taste

Instructions

  • Combine brine ingredients in a large bowl. Stir to dissolve salt and sugar. Add chicken to brine. Let soak for 15-30 minutes, but not any longer. If you need to brine for longer, add another quart of water so the chicken doesn't get too salty. Lightly rinse the chicken and pat dry before cooking.
  • Heat a large cast iron or grill pan over medium-high heat. Add a little olive oil to coat. Place the chicken in the pan and let it cook for 7 minutes then turn and cook the other side for an additional 7-10 minutes. (Cooking time may vary depending on the thickness of the chicken.) Let cool completely. Thinly slice.
  • Arrange lettuce on serving plates and top each with one sliced chicken breast. Divide the avocado, mango, and shallot over the plates.
  • Whisk together lime juice, olive oil, and honey. Season well with salt and pepper. Drizzle the salads with a little vinaigrette and serve immediately. Pass remaining vinaigrette alongside.