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| Chopped Mango Chicken Salad with Jalapeno Cilantro Vinaigrette |
Our ice cream consumption typically goes up in the summer,
but to account for this, our consumption of salads also goes up. I love a good
salad any time of year, but it’s particularly satisfying in the months of June,
July, and August, when we’re craving fresh meals that don’t heat up the kitchen
and taste best eaten at dusk on our back patio. This salad is all of those
things—it does require a fair bit of chopping, but each of the elements come
together quickly.
As simple as it is, it’s the perfect thing to serve dinner
guests. You can’t beat the rainbow beauty here and paired with grilled flatbread or even
some cheese and crackers, it’s just the thing to hit the spot…before the ice
cream of course!
Like I often suggest, make this salad your own. Feel free to
include strawberries, or pistachios, or bacon! That being said, I probably
won’t change a thing next time I make this!
Four Years Ago: Banana Blueberry Oatmeal Muffins and Fruit Salsa
Ingredients:
-3 heads romaine, chopped
-1 1/2 lbs chicken breast, cooked and thinly sliced
-1 red bell pepper, thinly sliced
-1 ripe mango, peeled and thinly sliced
-1/2 cucumber, thinly sliced and slices quartered
-1/2 cup salted, roasted cashews, chopped
-1/4 of a red onion, thinly sliced
-1 avocado, thinly sliced
for the vinaigrette:
-handful of cilantro leaves
-1/2 jalapeño, seeded and diced
-juice from 2 limes
-1 tsp honey
-2 tbsp white wine vinaigrette
-1/3 to 1/2 cup olive oil
-salt to taste
Directions:
1. In a large bowl, add the romaine. Top with chicken, red bell pepper, mango slices, cucumber slices, red onion slices, avocado slices, and cashews.
2. In a blender or food processor, add the vinaigrette ingredients and process until combined. Season vinaigrette to taste with salt. Toss salad with vinaigrette and serve immediately.
