Mango Chicken Salad with Avocado
Ingredients
The salad
-
2
cups
cooked skinless chicken breast, shredded or cubed
-
1
cup
chopped kale, packed
-
½
cup
shredded red cabbage
-
½
unit
sweet bell pepper, diced
-
⅔
cup
mango, diced
-
1
large
avocado, cubed
-
2–3
unit
green onions, chopped
-
3
Tbsp.
cilantro, chopped
The dressing
-
3
Tbsp.
extra virgin olive oil
-
2
Tbsp.
champagne vinegar
-
1
Tbsp.
lime juice
-
1
Tbsp.
lemon juice
-
1
tsp.
organic honey
-
to taste
unit
sea salt & pepper
-
to taste
unit
black sesame seeds for garnishing (optional)
Instructions
- Whisk together the olive oil, vinegar, lime juice, lemon juice, honey, salt, and pepper to make the dressing.
- In a medium bowl, combine the chicken, kale, red cabbage, bell peppers, mango, avocado, green onions, and cilantro.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for 5-10 minutes before serving to allow the kale to soften.
- Divide the salad among plates and serve.
Nutrition Facts (estimated)
Servings
4 servings
Calories
370
Total fat
22g
Total carbohydrates
20g
Total protein
23g
Sodium
200mg
Cholesterol
0mg
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