Peach-Mango Chicken Salad with Candied Pecans

To make the dressing, combine the Mango-Peach Preserves (2 Tbsp), White Wine Vinegar (2 Tbsp), Lime (1), and Dijon Mustard (1 Tbsp) together in a small bowl and whisk to combine. While whisking, slowly pour in the Extra-Virgin Olive Oil (1/4 cup) and whisk until emulsified. Season with Salt (to taste) and Ground Black Pepper (to taste) and set aside.

Preheat the oven to 400 degrees F (200 degrees C). Grease the baking dish with 1 Tbsp of Extra-Virgin Olive Oil (1 1/2 Tbsp) to prevent sticking. Cut a piece of parchment paper that is slightly larger than the baking dish and brush one side with the remaining olive oil.

Pat the Boneless, Skinless Chicken Breasts (4) dry with paper towels. Season each chicken breast with Kosher Salt (3/4 tsp) and Ground Black Pepper (1/2 tsp) and then brush 1 Tbsp of the Mango-Peach Preserves (1/4 cup) over each breast. Place the chicken in the prepared baking dish and tuck the Lime (1) wedges around the chicken. Cover with the parchment paper, oiled side down.

Transfer the baking dish to the oven and bake until the chicken is cooked through and reaches an internal temperature of 160 degrees F (71 degrees C), 30 to 35 minutes.

While the chicken is cooking, assemble the salad. Place the Baby Greens (9 1/2 cups) in a large bowl. Top with Mango (1), Red Onion (1/2), and Candied Pecans (1 cup). Dress the salad and toss gently to combine. Divide the salad among four dinner plates.

Slice the chicken breasts across the grain and place one breast on top of each plate. Serve warm or at room temperature.