Recipe courtesy of Geoffrey Zakarian

Mango Chicken Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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Mustard Vinaigrette:




  1. For the mustard vinaigrette: Combine the lime juice, rice vinegar, mustard, honey and soy sauce in a blender. Turn the blender on medium and slowly add all the olive oil. Add the salt and 10 grinds of pepper and adjust the seasoning as necessary. (This makes more dressing than you'll need.)
  2. For the couscous: Combine the green and red peppers, onions, lemon juice, olive oil and couscous in a large bowl and season with salt. Cover and refrigerate until ready to use.
  3. For the salad: Pull the chicken meat from the legs and shred. Slice the breast. Keep warm.
  4. Combine the lettuces, mango, radishes, carrots and 1 cup of the finished couscous in a large bowl (save the remaining for another use). Dress with some of the vinaigrette. Season with salt and pepper. Toss in the chicken and divide into bowls. 

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