Grilled Chicken and Corn Salad with Mango Vinaigrette

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6 tablespoons mango jam
2 tablespoons Dijon mustard
2 teaspoons Dona Elena Olive Oil
1 tablespoon white vinegar
1/2 teaspoon salt


3 boneless, skinless whole chicken breasts (about 1 1/2 pounds)
1/4 teaspoon garlic powder
1/4 teaspoon sweet chili powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Dona Elena Extra Virgil Olive Oil
3 ears of corn, husked
250g asparagus stalks (about 10), ends trimmed, cut into thirds
3 plum tomatoes, diced
1/2 small red onion, thinly sliced
1 head romaine lettuce, shredded


1. Combine all dressing ingredients in cluing Dona Elena Extra Virgin Olive Oil in a blender. Chill and set aside

2.  Sprinkle chicken with garlic and chili powders, salt and pepper.

3. Heat skillet over medium heat and add Dona Elena Extra Virgin oil. When oil is hot, add chicken. Reduce heat to medium-high and cook for 6 minutes per side, turning halfway through. Reduce heat to low and cover. Cook until chicken is no longer pink inside, 2 to 3 minutes. Cool chicken and slice thinly.

4. Boil corn in a medium saucepan 5 minutes; cool, then cut kernels off cob; place in a bowl. Steam asparagus in 1 inch boiling water 3 minutes; drain and cool 1 minute. Add to bowl along with remaining vegetables.. Place salad on a platter; top with chicken, and dressing


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