Behind the Recipes
Tango Mango by Divya Gugnani
Makes 4 servings
INGREDIENTS:
4 cups arugula
1 mango, peeled and sliced into 1-inch-long pieces
1 red pepper, trimmed, seeded, and sliced into 1-inch-long pieces
1 tbsp. extra-virgin olive oil
1/2 tsp. balsamic vinegar
Sea salt
2 tsp. honey
2 tsp. Dijon mustard
1 boneless chicken breast (about 4 ounces)
1/4 cup slivered almonds
1/3 cup sesame seeds
1 peach peeled and sliced into tiny pieces
PREPARATION:
1. In a large bowl, combine arugula, mango, peach, and red pepper.
2. In another, smaller bowl, whisk together olive oil, vinegar, and a pinch of salt. Set aside.
3. In a third, wide bowl, mix together honey and mustard. Add chicken and toss to evenly coat.
4. Grill chicken over a medium-high flame until golden brown, 8 to 10 minutes, turning once halfway through.
5. When done, chicken should register about 165 degrees on a meat thermometer.
6. Let chicken sit for roughly 7 minutes
7. Slice chicken into 1-inch-long pieces. Add to salad; toss to combine. Add balsamic vinaigrette almonds, and sesame seed.
8.Toss again before serving, and enjoy!
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