Ready In:

about 45 minutes

Good For:


Grilled Chicken with Mango Chili Coulis & Caesar Salad

  • 2 large boneless, skinless chicken breasts
  • 1 mango, peeled and cubed
  • ½ – 1 tsp chili flakes
  • Salt & pepper
  • Sprinkle of garlic granules
  • 1 tsp butter
  • 1/2 c croutons (optional)
  • 4 c romaine lettuce, chopped

    Caesar Dressing: 
  • 1 egg yolk
  • 1/4 tsp salt
  • 20 cracks fresh black pepper
  • 6 garlic cloves, minced
  • 4 tbsp capers, divided
  • 1/3 tube of anchovy paste (or half a tin of whole anchovies)
  • 2 tsp Dijon mustard
  • Juice from ½ freshly squeezed lemon
  • 1 tsp Worcestershire Sauce
  • 1/2 c Olive Oil
  • 2 tbsp red wine vinegar
  • 1/4 c fresh grated Parmesan and more to garnish
  • 2 slices thick cut bacon, chopped (for garnish – optional)
  • 2 tbsp capers (for garnish (optional)

Step by Step Instructions

Step 1

Place chicken breasts into a bowl, drizzle with olive oil, salt, pepper, and garlic granules and toss until chicken is evenly coated in seasoning. Melt 1 tsp butter in a heavy skillet and grill the chicken breasts on medium heat for 15 to 20 minutes, turning at the half-cooked point, until cooked through.

Step 2

Once the chicken is on the go prepare the mango chili coulis. Place the cubed mango into a small food processor and buzz it up on high speed until smooth and thick. Pour the mango into a small bowl and stir in the chili flakes. Set aside the mango coulis and rinse out the food processor because you will need it again for the Caesar dressing.

Step 3

If you are going to garnish your salad with crispy bacon & capers, get the crispification started while you wash the Romaine and make the dressing. Place the bacon and 2 tbsp capers into a skillet on medium/high heat, cook until crispy, then set aside on a paper towel to drain excess fat.

Step 4:

To prepare the dressing, place roughly chopped garlic cloves and a splash of the olive oil into a small food processor and pulse until they are chopped to medium. Add 2 tbsp capers, and pulse until medium/fine chop is achieved. Add salt, pepper, anchovy, Dijon, lemon juice, Worcestershire, red wine vinegar, egg yolk, and Parmesan. Pulse until smooth, then add the Olive Oil a little at a time and pulse until well combined.

Step 5

When chicken is almost done scoop 1/3 to ½ of the Caesar dressing into the chopped romaine and toss until the romaine is well coated. Add croutons (optional) and toss again. Share the Caesar salad over 4 plates, scatter crispy bacon and capers over each salad (optional) and sprinkle with fresh grated Parmesan.

Step 6

When the chicken is done cut the breasts into slices and serve the slices along-side the Caesar salads. Drizzle a couple of tablespoons of Mango Chili Coulis over the chicken (a wee bit on the salad is delish also, but you decide!). Serve and enjoy!

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