Long-time readers of our blog will recognize this little number. Whenever the topic of favorite Best Bites recipes comes up, whether it be with friends, family, on-line forums, parenting boards, etc. Spicy Honey Chicken is one of the things that’s almost always mentioned. It’s something I posted really early on before we had more than 14 readers, so I thought it could use a refresher with new pictures. On that original post I talked about how much I love it in a salad, and I love it so much that I decided the salad needed its own post! I also re-worked both the chicken recipe, and the dressing recipe, so if you’ve tried this before- give it a shot again and tell me what you think. When I made this recently, my husband said this is his favorite of all of the entree salads I make. It’s seriously good folks!
And a big shout-out to one of you. I believe it was a reader, Leah, who mentioned on our very first mango giveaway post that she liked to add mangoes to this salad. I couldn’t believe I hadn’t thought of that before and I’ve been making it with mangoes ever since. So Leah, if you’re still around and checking in here, thanks girlie!
Spicy Honey Chicken Salad
1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados
optional: thinly sliced red onions
This serves 4 large salads or 6 smaller sized ones.
While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados, onions, and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads. Drench it all in the Honey-Citrus Vinaigrette and pretend you’re at a fancy restaurant!
And when you’re done, you’ll definitely want to lick the plate. The left over dressing combined with the drippy honey glaze and spices from the chicken is yummmmmy.