Wednesday, April 09, 2014

Recipe Wednesday: Asian Style Mango Avocado Chicken Salad



Hey guys! I hope you are all having an amazing week so far. The Hubs an I have been trying to eat a little better lately, so I decided to share with you another salad recipe from our dinner last night. I love a good salad, especially when I have leftover chicken or salmon that I need to stretch into a more filling meal. I happened to have some leftover Maple Mustard Chicken Thighs from Monday night's dinner and I thought pairing it with Asian flavors would work nicely. I love mango and avocado together, as well as a nice crunch of almond. I slightly adapted the dressing recipe from Dr. Peggy Malone and I think it was a perfect light vinaigrette for the salad. I hope you enjoy this simple recipe!




 

 

Asian Mango Avocado Chicken Salad

 

  Salad Ingredients:

  •  leftover mustard chicken thighs (recipe HERE)
  • 1 heart of romaine lettuce, chopped thin
  • 1/2 head of iceberg lettuce, chopped thin
  • 1/2 an English cucumber, cut into small pieces 
  • 1-2 mangoes, diced
  • 1 avocado, diced
  • the juice of 1 lime
  • 1/2 cup of sliced almonds
  • 1 teaspoon of olive oil
  • sesame seeds for garnish 

  Dressing Ingredients:

  •  3/4 cup of olive oil
  • 1/2 cup of soy sauce
  • 1/3 cup of rice vinegar
  • 2 tablespoons of honey
  • 2 tablespoons of sesame oil
  • 2 tablespoons of fresh ginger, minced
  • 3 cloves of garlic, minced
  • splash of sriracha hot sauce

 

Directions:

Heat a skillet over medium heat. Toast your almonds until sightly browned and fragrant. Set on a plate to cool. Slice your chicken and saute with olive oil until warmed and browned. Cut all your veggies and put it into a large bowl. Add the lime juice to the avocado to prevent from browning. Add the toasted almonds, chicken, and sesame seeds to the bowl. Combine all dressing ingredients into a bowl and whisk to combine. Toss the salad with the dressing, serve, and enjoy!



 







 


 


XOXO


 


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