Nothing says summer quite like fresh mango and this delicious summer salad is a great option to bring to BBQs and parties. I like to make enough of it to bring to work for lunch but I have to somehow hide it in the fridge so my husband doesn’t eat it all! I hope you enjoy this recipe as much as we do.
12 ozs Chicken Breast (pastured, organic)
1 Avocado (large)
3 Tbsp Lime Juice
3 Tbsp Extra Virgin Olive Oil
1/4 tsp Sea Salt (add more or less to taste)
1/4 tsp Black Pepper (add more or less to taste)
2 Garlic Cloves (minced)
1 Tbsp Cilantro (chopped)
1 Red Bell Pepper (medium, finely chopped)
1/2 Cucumber (deseeded and chopped)
4 stalks Green Onion (sliced)
1/2 Mango (finely chopped)
4 cups Organic Baby Spinach, Arugula or Bibb Lettuce
1/8 tsp Chipotle powder (optional)
Bring a pot of water to a boil. Reduce to a gentle simmer, add the chicken and cover. Let it simmer until the chicken is cooked through, about 15 to 20 minutes. Remove the chicken from the pot and cut it into small cubes. Let it cool completely.
While the chicken cools, in a large mixing bowl, mash the avocado until only a few small chunks remain. Stir in the lime juice, olive oil, garlic, chipotle powder (optional), salt and pepper.
Fold the red pepper, cucumber, green onion, cilantro, mango and chicken into the avocado mixture until well combined. Season with additional salt and pepper or lime juice if needed.
Divide spinach onto plates and top with chicken salad. Enjoy!