Dole Mango Chicken Salad Recipe courtesy of La Brea Bakery at Downtown Disney. Salad Dole Mango Chicken Salad Dole Mango Chicken Salad thumbnail Preparation Time: 20 minutes Total time: 30 minutes 1 Servings Ingredients: 5 oz. chicken breast, 1 tablespoon oil, 2 oz. DOLE® Chef-Ready Cuts, Mango Cubes, 1.5 oz. jicama, julienned, 1/2 oz. chopped green onions, 3 oz. butter lettuce, salt and ground black pepper, to taste, 2 oz. Charred Pineapple Vinaigrette (recipe below), 1 oz. slivered almonds, toasted, Instructions: Step 1: Place the 5 oz. chicken breast in a bowl and add oil blend.  Season with salt and pepper.  Grill, 4 minutes on each side or until internal temperature reaches 165 degrees.  Place on a sheet tray and refrigerate until ready to serve.  When cool, chop into 2” dice. Step 2: Season mango cubes and pineapple cubes for Charred Pineapple Vinaigrette with Kosher salt and pepper then char them on the grill. Step 3:
Place 2 halves of butter lettuce on the bottom of a serving bowl.  In another bowl, combine all ingredients and chicken.  Toss the ingredients with the 2 oz. charred pineapple vinaigrette.  Place the tossed & dressed salad on top of the butter lettuce in the serving bowl. Pile high!  Serve.  
Step 4: Charred Pineapple Vinaigrette: Peel 1 ounce ginger using a spoon and slice thinly. In a stainless steel pan, add 24 ounces DOLE Pineapple Juice and ginger. Reduce in half then reserve.  In a food processor, add charred pineapple cubes, 4 ounces rice wine vinegar, 2 tablespoons Dijon mustard, 1/4 ounce chili flakes, the reduced pineapple juice and ginger mixture – pouring the juice into the food processor through a strainer.  Cover; blend for 1 minute, then slowly stream in the oil until blended. Season with Kosher salt.

Dole Mango Chicken Salad

Prep Time 20 minutes
Total Time 30 minutes
Difficulty 3.0 Advanced
Calories Per Servings 660 Calories
Servings 1
Nutrition facts Nutrition facts

About

Recipe courtesy of La Brea Bakery at Downtown Disney.

Ingredients 9

Ingredients

5 oz. chicken breast
1 tablespoon oil
2 oz. DOLE® Chef-Ready Cuts, Mango Cubes
1.5 oz. jicama, julienned
1/2 oz. chopped green onions
3 oz. butter lettuce
  salt and ground black pepper, to taste
2 oz. Charred Pineapple Vinaigrette (recipe below)
1 oz. slivered almonds, toasted

Steps

STEP1
Ingredients

5 oz. chicken breast

1 tablespoon oil

Direction

Place the 5 oz. chicken breast in a bowl and add oil blend.  Season with salt and pepper.  Grill, 4 minutes on each side or until internal temperature reaches 165 degrees.  Place on a sheet tray and refrigerate until ready to serve.  When cool, chop into 2” dice.

STEP2

Direction

Season mango cubes and pineapple cubes for Charred Pineapple Vinaigrette with Kosher salt and pepper then char them on the grill.

STEP3
Ingredients



Direction

Place 2 halves of butter lettuce on the bottom of a serving bowl.  In another bowl, combine all ingredients and chicken.  Toss the ingredients with the 2 oz. charred pineapple vinaigrette.  Place the tossed & dressed salad on top of the butter lettuce in the serving bowl. Pile high!  Serve.  

STEP4
Ingredients

16 oz. DOLE Chef-Ready Cuts, Pineapple Cubes
4 oz. rice wine vinegar
24 oz. DOLE Pineapple Juice
1 oz. Ginger
2 tablespoons Dijon mustard
2 cups salad oil
1/4 oz. Chili flakes
2 teaspoons Kosher salt

Direction

Charred Pineapple Vinaigrette: Peel 1 ounce ginger using a spoon and slice thinly. In a stainless steel pan, add 24 ounces DOLE Pineapple Juice and ginger. Reduce in half then reserve.  In a food processor, add charred pineapple cubes, 4 ounces rice wine vinegar, 2 tablespoons Dijon mustard, 1/4 ounce chili flakes, the reduced pineapple juice and ginger mixture – pouring the juice into the food processor through a strainer.  Cover; blend for 1 minute, then slowly stream in the oil until blended. Season with Kosher salt.


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