Arugula Chicken Salad With Mango, Blueberries, Pistachios And A Honey Lime Dressing

Arugula Chicken Salad With Mango, Blueberries, And Pistachios tossed with a honey lime dressing is absolutely delicious but best of all its heathy. Quick and easy to prepare, it could become one of your favorite main dish salads with its combination of sweet, savory, salty and crunchy goodness. The freshly grated ginger in the honey lime dressing adds a little zing and is the perfect complement to all the amazing fresh flavors in this light yet filling salad.

Arugula Chicken Salad With Mango, Blueberries, Pistachios And A Honey Lime Dressing

You might not think of a salad for your evening meal but this one is too good to just serve for lunch. The roasted chicken breast used in this recipe can either be made at home or you can use a store bought rotisserie chicken or even several thick slices of roasted chicken from your neighborhood deli. For an almost instant dinner, just buy some already shelled pistachios, a ripe mango, a carton of blueberries and a bag of pre-washed arugula. Once you are home and in your kitchen, your meal will be just minutes from being on the table.

The honey lime dressing is also easy to prepare. Honey, fresh lime juice and a little oil are quickly mixed together with some freshly grated ginger and then seasoned with a little salt,  and pepper…it couldn’t be simpler.

Arugula Chicken Salad With Mango, Blueberries, Pistachios 

Serves 2, adjust the recipe accordingly

  • 1 6 oz. package pre-washed baby arugula, about 6 cups
  • 2 c. cubed rotisserie chicken
  • 1 mango, peeled and cubed
  • 1/2 pint container fresh blueberries
  • 1/2 c. shelled pistachios

Toss the salad greens with the chicken, mango, and blueberries. Add the dressing and gently toss again and plate. Sprinkle the pistachios on top and serve.

Honey Lime Dressing

  • 3 Tbsp. olive oil
  • 2 – 3 Tbsp. fresh lime juice
  • 1 tsp. honey, more or less
  • 1 Tbsp. freshly grated ginger
  • salt and pepper to taste

Whisk all the ingredients of the dressing together to emulsify. Taste and adjust the seasoning, if necessary, and set aside until ready to use.

****

If you are trying to eat a little healthier or want to lose a pound or two, think about having this salad as a main meal. Roasted chicken with sweet mangos and blueberries along with the added crunch of pistachios makes for a light but filling meal. My husband, who usually grumbles if I say I’m making a salad for our dinner, not only loved it but went back for seconds. Once you serve this salad to your family, I have a feeling they will be wanting you to make it again and again. Enjoy!

P.S. I want to thank all my loyal followers who have left so many wonderful comments, wishes and encouragement about my health. I can’t tell you how much it has meant to me and I’ve very grateful.

 

 

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I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.

63 thoughts on “Arugula Chicken Salad With Mango, Blueberries, Pistachios And A Honey Lime Dressing

  1. That sounds absolutely divine! I am going to try it for dinner tonight! Thank you for all the fantastic recipes!

  2. Great recipe which I will try this weekend. I have come to the conclusion that store bought rotisserie chicken is the only way to go for many recipes. Aside from time saving, its more economical than using my oven, the results are consistent and I don’t have to heat up the kitchen.

    1. I appreciate your compliment Reg and couldn’t agree more about store bought rotisserie chickens. I hope you will enjoy the salad as much as my husband and I did.

  3. We are having roast chicken tonight, so I am going to use the leftovers to make this simple salad. It sounds scrumptious. So glad you are doing well Karen.

    1. Hi Penny, I think your leftover roasted chicken will be perfect in this salad. Thank you for your nice compliment and wish, I do feel like I’m getting better.

  4. During the warm weather months we have a main course salad for dinner several times a week. Great way to eat lighter and enjoy seasonal produce and fruits. Love fruit in salads, so this would be perfect for us. That dressing looks wonderful, BTW. Thanks!

    1. I think this is a perfect warm weather meal John, I’m glad you like it. You are right about the dressing, it really enhances the fruit flavors in the salad. Thank you for your nice compliment.

    1. Hi Ingrid, If you are a fan of honey mustard dressing I really think you will enjoy this one as well. The ginger adds so much flavor.

    1. Enjoy your time in France Gerlinde. You are right about the salad helping shed a few pounds after traveling. I’ll have the same problem after our trip to Europe but eating all the delicious food is too hard to resist…especially French food. 🙂

  5. This salad sounds delish. I like the idea of the lime as the acid in the dressing, it lightens the dressing and sounds so refreshing in our hot weather.

  6. Thank you for your nice compliment Madonna. You are right about the lime, it is a perfect match for the fruit…we thought the salad was delicious.

  7. Fabulous Karen! It’s the last day of winter here. I found mangoes from the Top End of Australia last week after the first harvest was brought forward. It made me so happy to eat a mango salad in winter.

    1. Thank you for your kind words Gary, this was a delicious salad. The mangoes are plentiful here in Florida this time of the year…I’ve been using a lot of them.

  8. That sounds so tempting, Karen! I am not surprised you husband went back for seconds. I have never heard of Arugula, though. I wonder if any other green salad leaves can be used.

  9. Thank you Fatima, for your lovely compliment…I’m happy to know you like the recipe. You probably know arugula by another name, it tends to be called rocket in your part of the world. If it isn’t available, I think the salad would be good with other greens as well.

  10. *huge smile* Have been unpacking my month’s on-line food shopping for the last couple of hours. You would not believe I have everything in your salad and I eat those as ‘main meals’ – mine usually at lunchtime – all around the year! Even have blueberries on special – they are normally beyond the pale cost-wise here in Australia. Delightful but simple recipe which will probably be on the plate tomorrow with the single difference that working from home I do cook my own chicken, usually steaming it . . . .

  11. Thanks to our CSA we have a main course salad for dinner a few times during the summer. with the greens we receive. My favorite is arugula salads! That dressing sounds divine. Glad you are feeling better. 😁

  12. Salads are commonplace in my house, serving a hot portion over greens like spinach is a wonderful contrast in flavours and textures as the heat from the hot portion slightly wilts the greens. Even using zucchini noodles instead of actual pasta seems lighter and healthier. The flavours you have combined sound mouth watering and I’d have it a couple of times a week for sure. Not only does it sound delicious, but it looks wonderful too. Glad things are working out for you.

  13. I have been enjoying a very similar salad recipe this summer, but I like your dressing recipe much better than mine. And the grated ginger is a very nice touch. I copied mine from a local restaurant that added in feta cheese and candied pecans. I didn’t feel I needed the cheese and I eliminated the pecans, but it was still extremely tasty. I think adding in a few pistachios would be worth the few extra calories. A little goes a long way! 🙂

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