Prepare the chicken, mango and dressing in advance and add the avocado and shredded lettuce before serving to keep them freshsTad Seaborn/The Globe and Mail
Whether hosting a BBQ or just trying to spice up your brown bag lunch rotation, this quick and healthy salad makes a great warm weather go-to. You can prepare the chicken, mango and dressing in advance and add the avocado and shredded lettuce before serving to keep them fresh. Add a warm baguette and a cold drink to seal the deal.
Dressing
2 tablespoons lime juice
2 tablespoons olive oil
2 teaspoons brown sugar
1 tablespoon finely chopped red onion
1/2 teaspoon sriracha
Salad
1 large chicken breast
1 mango
1 avocado
shredded lettuce
vinaigrette
Method
The dressing:
Combine 2 tablespoons lime juice, 2 tablespoons olive oil, 2 teaspoons brown sugar, 1 tablespoon finely chopped red onion and 1/2 teaspoon sriracha.
The salad:
Bake one large chicken breast, cool and dice or shred. Peel and dice one mango and one avocado. Combine with some shredded lettuce and toss with the vinaigrette just before serving. Serves 2.
Sue Riedl