Tuesday, January 31, 2012

Chicken, mango and avocado salad

When the husband’s away, the wife will – eat salad.
I’m a soup and salad girl who married a meat and potatoes guy. When I’m preparing dinner for the two of us, I try to strike a balance. But when I’m making a meal for myself, I can indulge the lettuce-lover in me. Don’t worry – there will be chocolate for dessert.

Marinate 2 chicken breasts in 1/3 c lemon juice, 2 T olive oil and salt and pepper for at least one hour. If you are able to purchase marinated chicken from your grocery store, do that and save yourself the trouble.

Bake chicken at 350 degrees for approximately 20 minutes. You can also pan cook the chicken for 7-10 minutes in a skillet over medium-high heat.

While chicken cools, divide salad mixture between two plates:

6 ounces mixed greens
½ c chopped mango
½ c avocado
¼ c thinly sliced red onion

Top salad with sliced chicken and serve with your favorite dressing.

It isn’t too often that I make salad dressing, but when I do, I typically use the same base:

3 T olive oil
2 T lemon juice
2 T honey or 1 T agave nectar
Salt and pepper to taste

I added ¼ t curry powder for this recipe, but ½ t Dijon mustard also works well.

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