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.

West of the Loop
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/
45MINS
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

4 Tbsp
Extra-Virgin Olive Oil
Salad

1 1/2 Tbsp
Extra-Virgin Olive Oil, divided

4 Tbsp
Mango-Peach Preserves

9 1/2 cups
Baby Greens

1 cup
Candied Pecans
Nutrition Per Serving
Calories
734
Fat
40.5 g
Protein
50.0 g
Carbs
45.2 g