Thai Chicken Salad


4 chicken breasts, skinless and boneless
1/2 cup orange juice
1/2 cup rice vinegar
1/4 cup olive oil
1 Tablespoon garlic chili paste
1 teaspoon red pepper flakes
zest from 1/2 orange
1/2 teaspoon ground ginger
2-3 Tablespoons olive oil
Salad greens, enough for 4-6 people
1/2 orange bell pepper, julienne
1/2 small jicama, julienne
12-15 cherry tomatoes, halved
1 mango, very ripe and diced
1/4 to ½ cup orange juice


Place chicken breasts in a reclosable plastic bag. Whisk or shake together next seven ingredients (including the ground ginger) and pour over chicken in plastic bag. Close bag most of the way, release excess air and finish closing completely. Marinate chicken in refrigerator for 4 hours to overnight. Once chicken breasts have soaked the appropriate amount of time, remove them from plastic bag and season with salt. Heat a large skillet very hot and then add remaining olive oil. Sauté chicken breasts until done about 6-8 minutes total depending on size and thickness of chicken breasts. Check for pink juices or take internal temperature (160° F) to insure doneness. Set to the side and let rest before slicing.

Take mango pieces and blend together with remaining orange juice to make a sauce. Adjust juice according to the thickness you want sauce to be. Lay salad greens on platter and arrange bell pepper, jicama and tomatoes on top or sides. Slice or cut chicken to desired size and add to platter arrangement. Serve mango sauce individually.
Serves 4