Wednesday, June 12, 2013

Cashew Chicken Mango Salad

Becca here with a really delicious salad that's perfect for these warm months!  I was inspired by this recipe, and found it super family friendly too, with tasty toppings like mango, cashews, chicken, and avocado.  If your kids are really resistant to the idea of a salad for dinner, you could easily serve the toppings separately in a muffin tin for a fun, healthy meal without preparing something different for them.  I make the dressing when I'm in the kitchen already earlier in the day, and use chicken from the freezer I've already cooked and frozen mango, so the salad comes together really quickly.  I use this method to quickly get nice looking chunks of avocado out of the peel with just a paring or even butter knife.  I think you'll enjoy this salad, it tastes like one from a nice restaurant for a fraction of the cost!

Cashew Chicken Mango Salad

*amounts are approximate, and to taste & your family's preference!

10 cups your favorite lettuce (we get the organic spring mix from Sam's Club every time we go)
2 cups cooked chicken, cut into bite sized pieces
3 cups diced mango (I usually use the frozen mango, mostly defrosted)
2 avocados, cut into bite size pieces
2/3 cup roasted cashews

1/2 cup lime juice
6 Tablespoons honey
4 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Combine dressing ingredients into tightly lidded container (I use a pint canning jar) and shake well to combine thoroughly.

On each serving plate or bowl, place a generous layer of lettuce, and top with chicken, mango, avocados, and cashews.  Top with dressing.

Refrigerate any leftover dressing to use later!

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