Spring Chicken Salad

     Light and refreshing, this dish trumpets that Spring has sprung with a burst of fresh fruit and fresh herbs. Though a quick warning, this is a bit more involved than some of our recipes...

Here's What You'll Need: For the Lime Mango Vinaigrette 
1 Small Ripe Mango (Peeled, Pitted, and Diced)
1/2 Cup White Vinegar (or Rice Wine Vinegar)
1/4 Cup of Clover Honey
1/4 Cup Soy Sauce
1 1/2 Tablespoons Brown Sugar
Juice from 1/2 Small Lime
1/2 Teaspoon Fresh Lime Zest
1/2 Teaspoon Salt

Here's What You'll Do: For the Vinaigrette 
1. Combine all ingredients in a small sauce pan.
2. Bring to a boil and reduce heat to simmer for 5 minutes.
3. Run through food processor on highest setting for 30 seconds.
4. Allow to cool completely.

Here's What You'll Need: For the Chicken
3 Boneless Skinless Chicken Breasts
1/2 of your Lime Mango Vinaigrette

Here's What You'll Do: For the Chicken
1. Place your Chicken Breasts into a zipper seal storage bag and pour half of your Vinaigrette over them.
2. Squeeze as much of the air as possible out of the bag and seal it.
3. Give the bag a good shaking to evenly coat the Chicken and allow to marinade for 45 minutes.
4. Bake Chicken for 45 minutes or until it reaches an internal temperature of 165 degrees Fahrenheit.
5. Allow the chicken 5-10 minutes to cool and slice into 1/4 inch thick slabs.

Here's What You'll Need: For the Salad
Your favorite salad "Fixins"
4-5 sprigs of fresh Cilantro (finely chopped)
Juice from the other 1/2 of that Lime, you know, from before

Here's What You'll Do: For the Salad
1. Mix your usual Salad ingredients with the Cilantro and Lime Juice
2. Separate into 3-4 bowls and top with Chicken Slices
3. Drizzle remaining Vinaigrette over your salads.
4. Enjoy the sensation of a fine damn Spring Day blossoming in your mouth.