Peach-Mango Chicken Salad with Candied Pecans
Juicy roasted chicken breasts glazed with bright mango-peach preserves rest atop peppery baby greens tossed with fresh mango, crisp red onion, and crunchy candied pecans. A tangy lime-vinaigrette dressing with Dijon mustard pulls the fruit-forward flavors together. Perfect for a light lunch or dinner that feels restaurant-quality but comes together in under an hour. The candied pecans add sweetness and texture that balances the savory chicken and acidic dressing, making this an elegant option for entertaining or a special weeknight meal.
Ingredients
- 2 tablespoon mango-peach preserves, for dressingapricot or peach jam1:1
preserves add sweetness and slight tartness; apricot works well
- 2 tablespoon white wine vinegarapple cider vinegar or rice vinegar1:1vegangluten-free
mild substitutes maintain dressing balance
Full guide → - 1 lime, juiced
- 1 tablespoon Dijon mustardwhole grain mustard1:1vegangluten-free
grain mustard adds texture but same emulsifying power
Full guide → - ¼ cup extra-virgin olive oil, for dressing
- salt, to taste
- ground black pepper, to taste
- 1 ½ tablespoon extra-virgin olive oil, for baking dish
- 4 boneless skinless chicken breast
- ¾ teaspoon kosher salt, for chicken
- ½ teaspoon ground black pepper, for chicken
- ¼ cup mango-peach preserves, for glazingapricot or peach jam1:1
preserves add sweetness and slight tartness; apricot works well
- 10 ounce baby greensarugula or spinach1:1vegangluten-free
peppery greens amplify existing mustard notes
- 1 mango, diced
- ½ red onion, sliced
- 1 cup candied pecanscandied walnuts or sliced almonds1:1different texture and mild flavor shift
3
Instructions
- 1
Whisk together preserves, white wine vinegar, lime juice, and mustard in a bowl.
- 2
While whisking constantly, pour in olive oil in a thin stream until emulsified.
- 3
Season dressing with salt and pepper to taste and set aside.
- 4
Preheat oven to 400°F.
- 5
Oil a baking dish with olive oil and brush one side of parchment paper with remaining oil.
- 6
Pat chicken breasts dry with paper towels.
- 7
Season each chicken breast with salt and pepper.
- 8
Brush each breast with preserves.
- 9
Arrange chicken in prepared dish and tuck lime wedges around it.
- 10
Cover with parchment paper, oiled side down.
- 11
Bake until internal temperature reaches 160°F, about 30 to 35 minutes.
- 12
While chicken cooks, place baby greens in a large bowl.
- 13
Top greens with diced mango, sliced red onion, and candied pecans.
- 14
Drizzle with prepared dressing and toss gently.
- 15
Divide salad among four plates.
- 16
Slice chicken across the grain and place one breast on each plate.
- 17
Serve warm or at room temperature.
Tips
Pound chicken breasts to even thickness before seasoning so they cook uniformly and stay moist throughout baking.
Squeeze lime juice fresh rather than using bottled for a brighter, more complex dressing flavor.
Slice cooled chicken against the grain to maximize tenderness and improve texture in each bite.
Good to Know
Dressing keeps refrigerated up to 5 days. Dressed salad is best eaten immediately; undressed components store 2 days. Cooked chicken lasts 3 to 4 days refrigerated.
Make dressing up to 5 days ahead. Roast and slice chicken up to 4 hours before serving; reheat gently or serve cold. Prepare greens and toppings no more than 2 hours before assembly.
Serve warm or at room temperature. Pairs well with crusty bread, a light white wine such as Sauvignon Blanc or Pinot Grigio, or iced tea.
Common Mistakes
Do not skip drying chicken breasts before seasoning to avoid steaming rather than roasting.
Do not skip the parchment paper step to avoid a dry, rubbery texture on cooked chicken.
Do not apply all preserves at once to prevent burning; brush evenly across surface.
Do not toss warm chicken with greens immediately to avoid wilting the salad.
Substitutions
Vegan Options
mild substitutes maintain dressing balance
Full guide →grain mustard adds texture but same emulsifying power
Full guide →peppery greens amplify existing mustard notes
General Alternatives
preserves add sweetness and slight tartness; apricot works well
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FAQ
Can I make this salad without candied pecans?
Yes. Use toasted regular pecans, almonds, walnuts, or seeds for crunch. Candied nuts add sweetness that echoes the fruit preserves; plain nuts shift the flavor to savory.
What if I want to serve this cold the next day?
Refrigerate cooked, sliced chicken separately. Dress salad just before eating to prevent sogginess. The dressing keeps 5 days. Reheat chicken gently in the oven at 160°C or serve chilled.
How long can I keep leftovers and can I freeze chicken?
Refrigerate cooked chicken up to 4 days. Freeze up to 3 months in an airtight container. Thaw overnight in the refrigerator. Dressing freezes well for 2 months. Salad greens do not freeze.