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RECIPE
17 INGREDIENTS 6 STEPS 45min

Peach-Mango Chicken Salad with Candied Pecans

This hearty chicken salad is a light yet satisfying meal with a tropical twist. Peach-mango preserves go in the glaze for the chicken breasts and appear in the sweet-tart salad dressing. This method of roasting chicken breasts in the oven covered with parchment paper is known as “dry-poaching,” It locks in the natural juices for exceptionally moist chicken.
Peach-Mango Chicken Salad with Candied Pecans Recipe | SideChef
This hearty chicken salad is a light yet satisfying meal with a tropical twist. Peach-mango preserves go in the glaze for the chicken breasts and appear in the sweet-tart salad dressing. This method of roasting chicken breasts in the oven covered with parchment paper is known as “dry-poaching,” It locks in the natural juices for exceptionally moist chicken.
Emily Paster is a Chicago-based food writer and recipe developer with over 10 years of experience in the culinary world. A former attorney, Emily brings passion, a sharp intellect, and attention to detail to her globally-inspired Jewish cuisine.
https://www.westoftheloop.com/
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Emily Paster is a Chicago-based food writer and recipe developer with over 10 years of experience in the culinary world. A former attorney, Emily brings passion, a sharp intellect, and attention to detail to her globally-inspired Jewish cuisine.
https://www.westoftheloop.com/
45min
Total Time
$5.64
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Dessing

2 Tbsp
Mango-Peach Preserves
2 Tbsp
White Wine Vinegar
1 Tbsp
Dijon Mustard
1/4 cup
Extra-Virgin Olive Oil
to taste

Salad

1 1/2 Tbsp
Extra-Virgin Olive Oil , divided
1/4 cup
Mango-Peach Preserves
1
cut into wedges
9 1/2 cups
Baby Greens
1
Large Ripe Mango , peeled, cubed
or 2 small Mangoes
1/2
Red Onion , shaved
1 cup
Candied Pecans
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
734
FAT
40.5 g
PROTEIN
50.0 g
CARBS
45.2 g

Author's Notes

If desired, once the chicken is cooked, you can remove the parchment paper and place the baking dish under the broiler for a few minutes to brown the chicken.

Cooking Instructions

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Step 1
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.
Step 2
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.
Step 3
Pat the Tyson® 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.
Step 4
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.
Step 5
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.
Step 6
Slice the chicken breasts across the grain and place one breast on top of each plate. Serve warm or at room temperature.
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Nutrition Per Serving
Calories
734
% Daily Value*
Fat
40.5 g
52%
Saturated Fat
7.0 g
35%
Trans Fat
0.0 g
--
Cholesterol
131.5 mg
44%
Carbohydrates
45.2 g
16%
Fiber
8.9 g
32%
Sugars
33.0 g
--
Protein
50.0 g
100%
Sodium
775.4 mg
34%
Vitamin D
--
--
Calcium
68.9 mg
5%
Iron
3.7 mg
21%
Potassium
462.2 mg
10%
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