Mango Avocado Chicken Salad
Equipment
- Microplaner for zesting (optional)
- Small bowl to mix dressing
- Large mixing bowl to combine salad
Ingredients
Dressing
- 1 Lime
- 1 Lemon
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp Red Wine Vinegar
- To taste Sea Salt
- To taste Black Pepper ground
Salad
- 3 cups Cooked Chicken shredded (rotisserie chicken works great)
- ¾ bunch Kale chopped, small pieces
- 1 cup Purple Cabbage shredded
- ½ medium Red Bell Pepper diced
- 1 small Mango diced
- 1 large Avocado peeled, pitted, cubed
- 3 Green Onions chopped
- 1/2 bunch Cilantro Leaves chopped
- 2 tsp Sesame Seeds optional
Instructions
Dressing
- Optional: Zest the skin of the lime and lemon with a microplaner into a small mixing bowl. If you choose to do this, be sure to wash your fruit well and only use organic ingredients.
- Juice lemon and lime to your small mixing bowl. Add olive oil and red wine vinegar along with sea salt and black pepper to taste. Set aside.
Salad
- In a large mixing bowl, combine all salad ingredients.
- Pour dressing over salad and toss gently to combine.
- Allow the salad to set for 10 minutes before serving to allow the kale leaves to soften.
- Serve and enjoy!
Notes
I always recommend buying organic ingredients where available. Refrigerate unused portions. This makes great leftovers for several days.
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