Grilled Chicken Salad | Blue Jean Chef - Meredith Laurence

Ingredients

• 1 to 1½ pounds boneless (skinless chicken breast)
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried thyme
• ½ teaspoon salt
• Freshly ground black pepper
• 4 cups Romaine lettuce
• 2 cups kale
• 2 cups baby spinach
• 1 cup grape tomatoes (halved)
• ½ English cucumber (sliced)
• ¼ red onion (sliced thin)
• 1 ripe mango (diced)
• ⅓ cup toasted sliced almonds
• 2 ounces goat cheese
• ¼ cup apple cider vinegar
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 2 teaspoons chopped fresh parsley
• ½ cup vegetable oil