A salad full of the savory and sweetness, hearty in fiber and protein, and perfect for a quick healthy summer dinner, this chicken mango salad will not disappoint.
Ingredients
- 2 cups cooked skinless chicken breast, shredded or cubed
- 1 cup chopped kale, packed (small pieces works best)
- ½ cup shredded red cabbage
- ½ sweet bell pepper, diced
- 2/3 cup mango*, diced (may use frozen, thawed)
- 1 large avocado, cubed
- 2–3 green onions (white and part of greens), chopped
- 3 Tbsp. cilantro, chopped
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. red wine vinegar
- 1 Tbsp. lime juice
- 1 Tbsp. lemon juice
- 1 tsp. organic honey
- Sea s
- Salt & pepper to taste
Instructions
- Whisk together the olive oil, vinegar, lime juice, lemon juice, honey, salt & pepper. Set aside.
- In a medium bowl, combine the chicken, kale, red cabbage, bell peppers, mango, avocado, green onions and cilantro. Pour dressing over salad and toss gently to combine.
- Let salad set for 5-10 minutes before serving to allow kale leaves to soften. Divide among 4 plates.
