Tropical Salad With Mango, Avocado, and Chicken

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

1. Combine pineapple juice, vinegar, oil, Serrano chile, chili powder, cumin, salt, and pepper in a small bowl; whisk to blend. Set aside.

2. Place mango, avocado, pineapple, jicama, and chicken in a medium bowl; mix well.

3. Drizzle with dressing; toss gently to blend.

4. 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.