Southwest Chicken and Mango Salad with Mango Vinaigrette
A delicious complete meal summer salad
Servings 2 servings
Ingredients
- 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)
- ¼ cup extra virgin olive oil plus a tablespoon for pan
- juice of one lime
- pinch of sea salt
- freshly ground pepper
- ⅛ teaspoon cayenne pepper
- 2 teaspoons honey
- 4 cups baby greens lettuce
- 1 ripe avocado, diced
- ½ cup black beans, rinsed
- 1 roma tomato, diced
- 2 tablespoons roasted salted pepitas (pumpkin seeds)
Instructions
- 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!