Champagne® Mango Chicken Salad

Champagne® Mango Chicken Salad

Serves 4
Meal type Main Dish, Quick Fix, Salad, Side Dish


  • 4oz boneless, skinless chicken breast halves (about 4 oz each)
  • Teriyaki marinade (purchased in-store is ok)
  • 6 Cups arugula and mixed greens
  • 2 Champagne Mangos (peeled, seeded and sliced)
  • 1/2 small, red onion (thinly sliced)
  • cilantro leaves
  • 1/3 cup vegetable oil
  • 3 Tbs orange juice concentrate
  • 2 Tbs rice vinegar
  • 2 Tbs water
  • 2 Tbs crystalized ginger (finely chopped)


Step 1 Marinade the chicken in teriyaki marinade for 1 to 8 hours in the refrigerator. When you are ready to prepare the salad, grill the chicken to your liking.
Step 2 Prepare the dressing by whisking the vegetable oil, orange juice concentrate, rice vinegar, water and ginger in a small bowl until blended.
Step 3 Place the greens in a large shallow bowl. Toss with half of the dressing. Cut chicken across the grain into slices and spread over the greens. Top salad with mango slices, onion and cilantro leaves. Drizzle with remaining dressing.


This recipe and food styling were provided by Ms. Sara Branscum, a respected food stylist with Creative Food Services, Inc. Champagne® Mangos, Branscum says, turn to a beautiful deep gold and are especially sweet when ripe like those in the recipe photo. While the mangos are delicious and attractive in this salad, Ms. Branscum adds that they can also be served frozen in a tropical sorbet or diced into a fresh salsa, which is great on all grilled meat or fish. Photograph provided by Jack Mills Productions.