Grilled Sweet Chili Chicken and Mango Salad Recipe
This Grilled Sweet Chili Chicken and Mango Salad is a vibrant and flavorful dish that combines juicy grilled chicken marinated in a sweet and spicy chili dressing with fresh, crisp romaine, sweet mangoes, red bell peppers, onions, and creamy avocado. The homemade sweet chili dressing adds a zesty, tangy finish that ties all the fresh ingredients together, making it perfect for a refreshing and healthy meal.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Fusion
- Diet: Gluten Free
Ingredients
Sweet Chili Dressing:
- 1 Tablespoon ginger, minced
- 1/4 cup freshly squeezed lime juice
- 2 cloves garlic, minced
- 1 Tablespoon sambal oelek chili paste, or 2 Teaspoons chili flakes for paleo
- 2-4 Tablespoons maple syrup, to your taste
- 1/4 cup coconut aminos, gluten free soy sauce, or tamari
- 1/3 cup avocado oil
Marinated Chicken:
- 1 pound boneless, skinless chicken thighs (about 4 pieces)
- 1/4 cup sweet chili dressing (from the above recipe)
- 1 Tablespoon sambal oelek chili paste, or 1 Teaspoon chili flakes for paleo
- 1 Tablespoon maple syrup
Salad Ingredients:
- 1-2 heads romaine lettuce, washed and chopped (about 12 cups)
- 1 red bell pepper, stemmed, seeded, and thinly sliced (about 8 ounces)
- 3 Champagne mangoes (about 1 1/2 pounds), peeled and thinly sliced or cubed
- 1/2 small red onion, thinly sliced (about 4 ounces)
- 1/2 cup chopped fresh cilantro
- 1 ripe avocado, sliced
- 1 lime, cut into wedges for serving
Instructions
- Make the Sweet Chili Dressing: Add all the ingredients for the sweet chili dressing into a blender and blend until smooth. Pour out 1/4 cup of the dressing to use in the chicken marinade, and refrigerate the remaining dressing for up to 4 days.
- Marinate the Chicken: Mix the chicken thighs with 1/4 cup of the sweet chili dressing, 1 tablespoon sambal oelek chili paste (or chili flakes), and 1 tablespoon maple syrup. Refrigerate for at least 1 hour, though 8 or more hours is preferable for deeper flavor.
- Preheat the Grill: Preheat your grill to medium-high heat, aiming for a temperature between 350ºF and 400ºF to ensure proper cooking.
- Prepare Salad Ingredients: While the grill heats, prepare the salad by chopping and slicing the romaine lettuce, red bell pepper, mangoes, red onion, and cilantro. Combine these in a large serving bowl.
- Grill the Chicken: Place the marinated chicken thighs on the grill. Cook for 6-8 minutes on one side until the chicken loosens easily from the grill grates, then flip and cook for an additional 4-5 minutes or until fully cooked with no pink in the center. Cooking time may vary depending on the size of the thighs.
- Slice the Chicken: Let the chicken rest and cool for a few minutes after grilling, then slice or cube it for the salad.
- Assemble and Serve: Top the prepared salad with the grilled chicken pieces. Add sliced avocado and serve with lime wedges and the remaining sweet chili dressing on the side.
Notes
- Marinate the chicken overnight for the best flavor infusion.
- If you prefer less heat, reduce the amount of chili paste or flakes in both the dressing and marinade.
- Use fresh, ripe mangoes for the best sweetness and texture in the salad.
- Avocado adds creaminess to the salad but can be omitted if desired.
- Leftover dressing keeps well refrigerated for up to 4 days and can be used as a dip or additional salad dressing.
- Ensure the grill is properly preheated to prevent the chicken from sticking.
- Adjust maple syrup amount in the dressing and marinade according to your desired sweetness.
