Warm summer nights and a divine salad make me super happy. And I am willing to bet this Southwest Chicken Salad with Mango Vinaigrette will make you happy too. Everything about it is beautiful and tasty!
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THE Southwest Chicken Salad with Mango Vinaigrette:
I know you don’t have a ton of time (or maybe you do but you don’t want to spend it cooing). This salad is the perfect complete meal salad for you busy folks. Fresh, tender, baby greens topped with sautéed southwestern chicken, grilled corn, tomatoes, avocado, pepitas and black beans, and it’s all drizzled with a sweet mango lime vinaigrette! Stunning. Am I right? And only 25 minutes to make from start to delicious finish!
Simple, simple, simple. Just dice, sprinkle with your favorite southwestern seasoning mix (found in the grocery store or online) and sauté in a pan for 6-7 minutes!
The Mango Lime Vinaigrette:
This beautiful sunny dressing is made in the blender with extra virgin olive oil, fresh sweet mango, lime juice, a little honey, sea salt and a dash of cayenne pepper. So fresh and beautiful! Healthy eating never looked so good. But remember, your salad dressing will only be as good as your mango! Be sure to pick a ripe mango, it should be somewhat firm but with a little ‘give’…like a ripe avocado or tomato.
THE RECIPE: SOUTHWESTERN CHICKEN AND MANGO SALAD WITH MANGO VINAIGRETTE!
A delicious complete meal summer salad
- 1 large boneless skinless organic chicken breast cut into 1" cubes
- Southwestern seasoning mix, to taste
- 1 corn cob, kernels shaved off
- 1 large ripe mango, peeled and cubed (or two small mangos)
- 1/4 cup extra virgin olive oil plus a tablespoon for pan
- juice of one lime
- pinch of sea salt
- freshly ground pepper
- 1/8 teaspoon cayenne pepper
- 2 teaspoons honey
- 4 cups baby greens lettuce
- 1 ripe avocado, diced
- 1/2 cup black beans, rinsed
- 1 roma tomato, diced
- 2 tablespoons roasted salted pepitas (pumpkin seeds)
After dicing chicken into 1" cubes, sprinkle generously with your favorite southwestern spice mix, a little sea salt and pepper, set aside
Use a knife to shave corn off cob, peel tomato, dice avocado and 1/2 the mango (reserving the other half for salad dressing)
Place a grill pan on medium/high heat for two minutes
Add a tablespoon olive oil to the pan . When oil is hot but not smoking, add diced seasoned chicken, stirring here and there for 4 minutes
Add corn kernels to pan with chicken and cook for three more minutes, stirring frequently. Turn off heat (make sure chicken is cooked through)
Place olive oil, lime juice, sea salt a few turns of black pepper, cayenne pepper and half of the diced mango into a blender and blend until smooth
Place greens on platter, sprinkle with black beans, pepitas, fresh diced mango, tomato, avocado, and last, chicken and corn
Drizzle with mango vinaigrette and toss
Sprinkle with more salt and pepper if needed, eat!
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Post tags: Gluten free option, pie, holiday dessert