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Grilled Chicken Salad with Mango Onion Dressing

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Make It

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  • In a measuring cup, combine mango nectar, onion, rice wine vinegar, sesame oil, garlic powder, salt, ginger and red pepper.
  • Place chicken in a snug fitting glass baking pan, piercing with fork multiple times. Pour 2/3 cup mango-onion mixture over chicken, reserving remaining liquid. Cover and marinate in fridge for 10 min. or overnight.
  • Heat outdoor grill or broiler. Grill or broil chicken, discarding marinade, 2-3 inches from heat for about 6 minutes until chicken is heated through, turning once.
  • Meanwhile, in a large bowl, toss salad greens with half of the reserved mango-onion mixture. Place greens on each of four serving plates. Slice cooked chicken, setting on top of greens. Drizzle chicken with remaining mango-onion mixture.


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