Use mangos, (or heirloom tomatoes in the winter), to whip together this quick and tasty salad. You can almost taste the sunshine with the fresh flavors of mango (or tomato), avocado and orange. If possible, combine dressing ingredients the night before and let chicken marinate in the refrigerator all day for stronger flavor.
Ingredients:
1/2 cup(s) lime juice
1/4 cup(s) olive oil
3 tsp honey
1/2 tsp salt
1 lb(s) boneless chicken breasts -- or tenders
1 tbsp cajun seasoning
1/4 cup(s) onion -- sliced very thin
6 cup(s) mixed salad greens -- try some arugula for spice
1 mango(s) -- diced, or tomato, mandarin orange
1 avocado(es) -- peeled and sliced
Directions
Prep Work: Combine dressing ingredients; first 5. Marinate chicken (step #1) in refrigerator for up to 24 hours.
1. Whisk dressing ingredients in small bowl (first 5). In separate dish cover chicken with half of the dressing, then sprinkle with cajun seasoning and leave for at least 15 minutes.
2. Pour frying oil into skillet and heat without smoking. Add chicken for 10-12 minutes, turning once during that time. Cut slightly with knife tip to see if a all pink is gone and any juices run clear.
3. Put chicken on large cutting board and cover with foil tent for 10 minutes; then slice into thin slices.
4. Tear lettuce and mix together with onion in salad bowl. Toss to coat with enough of the remaining dressing. Salt and pepper to taste.
5. Top salad with mango (or tomato), avocado, and any juices from chicken. Divide on serving plates and top with chicken slices.
Serving Suggestion: - Make a nutrient dense dip like “White Bean Bruschetta” to go with corn chips or sliced English cucumber and carrot sticks.
- Add a little crumbled feta, parmesan or blue cheese.
- Add extra falvor with chopped parsley, cilantro, or watercress for a little zip. Or replace lettuce with baby spinach leaves for a great change.
-Add more vegetables with carrots sliced with a cheese slicer for larger pieces or diced radishes.