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Cilantro lime chicken salad + mango avocado salsa

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Cilantro lime chicken salad + mango avocado salsa

This cilantro lime chicken salad has so much flavor in it with a creamy/sweet mango avocado salsa for an extra summer feel! Char-grilled red pepper (capsicum) slices, crispy romaine lettuce, and the tangy, sweet marinade soaked into tender chicken thighs would complete this salad right there. But, what outshines in this salad is the mango salsa. I was extremely hesitant to put mango in this salad, but, I could almost taste the pairing of creamy avocado with the juicy, sweetness of mango, and knew somehow that these would go together. And they did!

Health Benefits of Mangos

  • Prevents Cancer: Research has shown antioxidant compounds in mango fruit have been found to protect against colon, breast, leukemia and prostate cancers.
  • Lowers Cholesterol
  • Clears the Skin
  • Improves Eye Health
  • Alkalizes the Whole Body
  • May Help with Diabetes
  • Promotes Healthy Sex

Ingredients

Marinade/Dressing:
  • 3 tablespoons olive oil
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup fresh chopped cilantro (coriander)
  • 4 cloves garlic , crushed
  • 2 teaspoons honey
  • 1 teaspoon brown sugar
  • 1 teaspoon ground Cumin
  • 1 1/4 teaspoon salt
Salad:
  • 4 chicken thigh fillets , skin removed (no bone)
  • 5 cups Romaine (Cos) lettuce leaves, washed and dried
  • 1 red pepper (capsicum), deseeded and sliced
Mango Salsa:
  • 1 large mango , diced
  • 1 avocado , diced
  • 1 green onion (shallot), peeled and thinly sliced
  • Extra coriander leaves to garnish
  • Red chili flakes , to garnish

Instructions

  1. Whisk marinade ingredients together to combine. Pour a third of the marinade into a shallow dish to marinade the chicken fillets for at least 15 minutes (ideally one to two hours if you have the time). Refrigerate the reserved untouched marinade to use as a dressing.
  2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches of two to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
  3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill or fry peppers and until cooked to your liking.
  4. While peppers are cooking, prepare the mango salsa. Combine the mango, avocado and green onion in a bowl. Add in two tablespoons of the reserved dressing to the salsa. Set aside.
  5. Slice chicken into strips and prepare salad with leaves, sliced peppers and mango salsa. Top with the chicken strips. Drizzle with remaining dressing and serve with (optional) extra coriander leaves and red chill flakes.
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