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Southwestern Chicken and Mango Salad with Mango Vinaigrette!

A quick and easy complete meal salad that covers all the bases!

Course Salad
Keyword date night, easy dinner recipe, easy lunch recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Author Linda Spiker

Ingredients

  • 1 large boneless skinless organic chicken breast cut into 1" cubes
  • Southwestern seasoning mix
  • 1 corn cob kernels shaved off
  • 1 large ripe mango peeled and cubed
  • 1/4 cup extra virgin olive oil plus a tablespoon for pan
  • juice of one lime
  • sea salt pinch
  • freshly ground pepper
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoons honey
  • 4 cups baby greens
  • 1 ripe avocado diced
  • 1/2 cup black beans rinsed
  • 1 roma tomato diced
  • 2 tablespoons roasted salted pepitas (pumpkin seeds)

Instructions

  1. After dicing chicken into 1" cubes, sprinkle generously with your favorite southwestern spice mix, a little sea salt and pepper, set aside
  2. Shave corn off cob, peel tomato, dice mango and avocado
  3. Place a grill pan on medium/high heat for two minutes.
  4. Add a tablespoon olive oil to the pan . When oil is hot but not smoking, add diced seasoned chicken, stirring here and there for 4 minutes.
  5. Add corn kernels to pan with chicken and cook for three more minutes, stirring frequently, turn off heat
  6. Place olive oil, lime juice, sea salt a few turns of black pepper, cayenne pepper and half of the diced mango into a blender and blend until smooth
  7. Place greens on platter, sprinkle with black beans, pepitas, fresh diced mango, tomato, avocado, and last, chicken and corn
  8. Drizzle with mango vinaigrette and toss
  9. Sprinkle with more salt and pepper if needed, eat!