I’m really into this union of cumin, chili powder, and fresh serrano chili as a dressing. It’s fresh and complex, the way a great dressing should be. The savory heat of this sauce cuts the sweetness of the mango and pineapple, while the buttery avocado pulls the disparate flavors together.
(Makes 1 servings)
Source: BODi Nutrition Blog.
Prep Time: 15 mins Cook Time: 0 mins Total Time: 15 mins
What You Need
2 Tbsp. 100% pineapple juice
1 Tbsp. apple cider vinegar
1½ tsp. extra-virgin olive oil
1 medium Serrano chile seeded, finely chopped
¼ tsp. chili powder
¼ tsp. ground cumin
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
¼ medium medium mango peeled, cubed
¼ medium medium avocado cubed
¼ cup cubed fresh pineapple
½ cup cubed jicama
3 oz. cooked chicken breast boneless, skinless, cut into bite-size pieces
12 fresh cilantro leaves chopped (for garnish; optional)
How To Make
Combine pineapple juice, vinegar, oil, Serrano chile, chili powder, cumin, salt, and pepper in a small bowl; whisk to blend. Set aside.
Place mango, avocado, pineapple, jicama, and chicken in a medium bowl; mix well.
Drizzle with dressing; toss gently to blend.
Garnish with cilantro if desired.
Recipe Note:
This summery tropical salad with chicken and mango is a delicious high-protein lunch!
Estimated Nutritional Information (per serving):
Calories 382 - Calories from Fat 162
% Daily Value*
Fat 18g - 28%
Saturated Fat 3g - 19%
Cholesterol 72mg - 24%
Sodium 669mg - 29%
Carbohydrates 28g - 9%
Fiber 8g - 33%
Sugar 17g - 19%
Protein 29g - 58%
* Percent Daily Values are based on a 2000 calorie diet.
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