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Chicken and Mango Salad with Pomegranate Dressing

Jamie Purviance

  • People

    Serves 4

  • Grilling Time

    8 to 12 mins

  • Prep Time

    45 mins

Ingredients
Instructions

the Ingredients

20151023095400 Row Poultry 27

Glaze

  • Completed step 2 cups bottled pomegranate juice
  • Completed step â…“ cup firmly packed light brown sugar
  • Completed step 2 tablespoons white balsamic vinegar
  • Completed step ¾ teaspoon ground cumin
  • Completed step 1 tablespoon finely chopped fresh mint leaves
 
  • Completed step 4 boneless, skinless chicken breast halves, each about 6 ounces
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 1 teaspoon ground cumin
  • Completed step ¾ teaspoon kosher salt
  • Completed step ¾ teaspoon freshly ground black pepper

Dressing

  • Completed step 2 tablespoons reserved glaze (from above)
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 1 tablespoon white balsamic vinegar
  • Completed step ¼ teaspoon kosher salt
  • Completed step ¼ teaspoon freshly ground black pepper

Salad

  • Completed step 6 cups loosely packed mixed baby greens
  • Completed step 2 mangoes, peeled and cut into ¼-inch slices
  • Completed step 1 cup loosely packed fresh mint leaves
  • Completed step ½ cup hazelnuts, toasted, skinned, and roughly chopped

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a small saucepan over medium-high heat on the stove, combine the pomegranate juice, brown sugar, and vinegar. Bring to a boil, whisking until the sugar is dissolved, and continue to boil until the mixture is slightly thickened and reduced to a generous ½ cup, 15 to 20 minutes, stirring occasionally. Remove from the heat and stir in the cumin. Transfer 2 tablespoons of the glaze from the saucepan to a small bowl and add the mint. Set aside for brushing over the uncooked chicken before grilling. Transfer another 2 tablespoons of the glaze from the saucepan to a separate small bowl and set aside for use in the salad dressing. Reserve the remaining glaze in the saucepan for drizzling over the chicken before serving.
  • Prepare the grill for direct cooking over medium heat (350° to 400°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Brush the chicken breasts with the oil, and then brush both sides with the 2 tablespoons reserved pomegranate-mint glaze. Season the chicken evenly with the cumin, salt, and pepper.
  • To make the dressing: To the small bowl with the 2 tablespoons of glaze, add the oil, vinegar, salt, and pepper and whisk to blend. Set aside.
  • Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Remove from the grill and let rest while assembling the salad. 
    Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once or twice. Remove from the grill and let rest while assembling the salad.
    Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over medium heat, with the lid closed, until the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once or twice. Remove from the grill and let rest while assembling the salad.
  • In a large bowl combine the mixed greens, mango, mint, and hazelnuts. Add the dressing and toss to coat.
  • Cut the chicken breasts crosswise into ½-inch slices. Transfer one sliced chicken breast half to each of four plates. Drizzle the chicken with the remaining reserved glaze from the saucepan. Serve the salad alongside the chicken.

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