Summer Fresh Recipe Series: Chicken and Mango Salad with Mint and Bacon Vinaigrette

Juicy chicken and mango bites atop a bed of baby arugula offer a light meal, finished with a bacon warm vinaigrette.  

Chicken and Mango Salad with Mint and Bacon Vinaigrette

Keeping with out summer fresh produce theme today we are spotlighting arugula and mangos.  Arugula is available all year round, but is especially fresh and tasty in the early summer from a spring/early summer harvest.  You may have seen it called 'rocket' and this vegetable is known for it's fresh, bitter and peppery flavor.  Mangos are a wonderful tropical stone fruit that is considered a superfood due to the many nutrients it contains.  

Today we are going to use arugula as a base for our light summer salad which is topped with chicken and mango bites and bacon.  This dish is great for lunch or a light dinner served with some crusty bread.  During the summer we like to eat lighter foods but still want a little substance so chicken is great as a protein.  This salad is all about the dressing and the bacon, so don't skip those!  It's best when served warm.  Hope you enjoy this as much as we did!

What Ingredients do I need?

• bacon
• olive oil
• sherry vinegar
• mint
• Dijon mustard
• peach preserves
• garlic
• arugula
• butter
• boneless skinless chicken breasts
• mangos

Substitutions and Variations

• Scallops or shrimp would be a great substitution for the chicken
• Use apricot or pineapple preserves for the peach
• Use spinach or spring green mix for the arugula
• Chicken tenders for the breasts
• Red wine vinegar for the sherry vinegar
• Leave out the fresh mint or use basil or oregano
• Whole grain mustard instead of Dijon will work perfectly
• Peaches or nectarines would be a great substitute for the mango

Kitchen Tips and Notes

• Cook the bacon first so you make dripping for the vinaigrette.
• Don't wipe your skillet clean after cooking the bacon.  Cook the chicken in any leftover drippings still in the pan.

• A mason jar is handy for making vinaigrettes.
• To store arugula, wrap leaves in a cloth or paper towel and place them in an open plastic bag in the vegetable crisper

• Fresh mango is best.  Cutting a mango is a little different as the pit runs vertically along the middle of the fruit.  Cut off either side to avoid the pit and then slice in to cubes. 

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Chicken and Mango Salad with Mint and Bacon Vinaigrette

serves 3

3 strips of thick-cut bacon
1/4 cup finely chopped fresh mint
2 Tablespoons sherry vinegar
1 Tablespoon whole grain Dijon mustard
1 Tablespoon peach preserves
1 clove of garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper

olive oil to make 1/4 cup
4 cups baby arugula
1 lb. boneless skinless chicken breasts, cut into bite sized pieces
1 Tablespoon unsalted butter, divided

In a large skillet, cook bacon over medium heat until brown and crispy.  Remove bacon and drain on a paper towel.  Pour any bacon drippings into a measuring cup and reserve.  Crumble bacon when cooled.

In a small bowl or mason jar add the chopped mint, sherry vinegar, mustard, peach preserves, garlic, salt, and pepper.  To the reserved bacon dripping add enough olive oil to create 1/4 cup of oil, and mix together.  Slowly add the oil mixture to the dressing ingredients and whisk until combined.

To the skillet that the bacon was fried in, add the chicken bites and 1 tablespoon of butter.  Cook over medium-high heat stirring the chicken (stir fry style) often until browned and no longer pink inside.  About 5-6 minutes.  

Arrange arugula among 3 plates.  Place chicken bites over the arugula.  Top with crumbled bacon and drizzle with the warm vinaigrette.  Serve immediately.