Chicken and Mango Salad with Pomegranate Dressing | Poultry Recipes | Weber Grills | Weber US

Ingredients

• 2 cups/480 milliliters bottled pomegranate juice
• ⅓ cup/65 grams firmly packed light brown sugar
• 2 tablespoons white balsamic vinegar
• ¾ teaspoon ground cumin
• 1 tablespoon finely chopped fresh mint leaves
• 4 boneless, skinless chicken breast halves, each about 6 ounces
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• ¾ teaspoon kosher salt
• ¾ teaspoon freshly ground black pepper
• 2 tablespoons reserved glaze (from above)
• 1 tablespoon white balsamic vinegar
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 6 cups/170 grams loosely packed mixed baby greens
• 2 mangoes, peeled and cut into ¼-inch slices
• 1 cup/25 grams loosely packed fresh mint leaves
• ½ cup/60 grams hazelnuts, toasted, skinned, and roughly chopped