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COOL MEAL FOR A HOT DAY!

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Spiced Mango Avocado Chicken Salad Ingredients:

  • 6c organic spinach
  • 2 pieces organic chicken
  • 2 organic mangoes, peeled and chopped
  • 1 organic avocado, chopped
  • a handful of pine nuts or cashews (optional)
  • 1 tsp chili powder
  • 1/2 tsp cumin

Chicken Rub Ingredients:

  • olive oil
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • sea salt and pepper to taste

Vinaigrette Ingredients:

  • 1/8c organic olive oil
  • 1/8c white wine vinegar or coconut white balsamic vinegar from Evoolution – I used the latter and it is SO good!
  • 1/8c water
  • 5 pieces mango
  • sea salt and pepper to taste

Make It:

  1. Light up the BBQ and heat to 400 degrees. Rub two large portions of chicken with olive oil, and season with cumin, smoked paprika, sea salt and pepper. BBQ skin side up for the first 15 minutes, so that it will not flame, and then flip and cook for another 5 minutes. Adjust BBQ time depending on the size of your portions to ensure the chicken is fully cooked but not overcooked and dry.
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  2. Meanwhile, place spinach in large bowl and sprinkle with a tiny bit of water. Mix in the chili powder and cumin. Add the chopped mango and avocado, reserving about five pieces of mango to make the vinaigrette.
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  3. This is good without a dressing but I like it with a vinaigrette and a handful of cashews or pine nuts thrown in for some crunch. Combine five pieces of mango, olive oil, white wine vinegar and water. Blend until smooth using a blender or stick blender. Season to taste with sea salt and pepper.
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  4. Shred the chicken and add it to the salad. Pour the dressing over the salad as desired. Top with a handful of pine nuts or cashews for a nice crunch!
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Yum! Serves 2.

This recipe was adapted from Navy Wife.