Today's Fit Friday recipe is a healthier take on a dinner salad. And it's full of fresh fruits and vegis. I love Summer and the fresh produce that comes with it. I so love going to the market and buying fresh, ripe fruits, like these mangos. The smell that these all have is amazing. When it is hotter than the inside of an oven outside, all I want is a cool salad made with ingredients that are simple but full of flavor.
Coating the chicken with some season salt is a nice contrast to the sweetness of the mango. The dressing can be adjusted - using 1/2 jalapeno gives it just a slight edge. If you want more spice, use the whole thing. If you want less, just use 1/4 of it. It makes it very easy to make this salad kid approved. To take it one step further, I just grilled 2 of the chicken thighs with some salt and pepper. So get ready for summer and dish yourself up some salad.
Grilled Chicken and Mango Salad
with Spicy Avocado Dressing
Ingredients:
1 lb. boneless, skinless chicken thighs
1 Tbs. seasoned salt
2 ripe mangos, peeled and cubed
1 cup grape tomatoes
1 Tbs. olive oil
Salt and Pepper
1 avocado, pitted and sliced
1 cup goat cheese crumbles
4 cups salad mix (I like spring mix)
Dressing:
1 avocado, pitted
2 limes, juiced
1 bunch green onions
4 cloves garlic
1 cup cilantro
6 oz. plain Greek yogurt
1/2 jalapeno pepper, seeded
1/2 cup water
Salt and Pepper
Directions:
1. Prepare the dressing. Place all ingredients in a food processor or blender. Process until smooth. Refrigerate until ready to serve.
2. Preheat grill over medium high heat. Pour seasoned salt into a large ziploc bag. Add chicken and shake bag to coat with salt. Place on grill and cook for 20-25 minutes, rotating once, or until chicken is no longer pink inside.
3. After placing chicken on grill, pour olive oil into a shallow bowl and toss tomatoes in oil to coat. Add to grill and sprinkle with salt and pepper. Turn frequently to cook evenly, for about 5-10 minutes or until skin begins to char.
4. Layer salad with salad mix, avocado slices, mango cubes, grilled tomatoes, and sliced chicken breast. Sprinkle goat cheese over the top and add 1/4 cup dressing to each salad. Serve immediately.
Serves 4
