Tropical Salad with Mango, Avocado, and Chicken


Beyond being a crowd pleaser, this medley of flavor and good-for-you fruits, herbs, and lean protein can also be enjoyed solo, maybe even out of a bag with a fork?

Total Time: 15 min.

Prep Time: 15 min.

Cooking Time: None

Yield: 1 serving

21 Day Fix portions:

1G, 1/2R, 1P, 1B, 1 1/2 tsp

Ingredients:

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 mango, peeled, cubed

¼ medium avocado, cubed

½ 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)

Preparation:

1. 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.

2. Drizzle with dressing; toss gently to blend.

Garnish with cilantro if desired.

#Salad #Lunch #Dinner #Chicken

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