Happy first day of Spring! I am so excited for warmer weather, less layers, flip flops, sun and heat! Sadly, yesterday, on our last day of Winter we saw the complete opposite and got 10 inches of snow…just when it was all melting away. Only in New England. Thank you Mother Nature, that will be enough now.
Regardless of how crappy the weather has been, I have been willing the better weather as best as I can! Ive refused to wear boots, at all, for the last month, Ive been wearing strictly bright colors, making and eating, light, summery, and colorful foods, trying to get outside every day..that one has been hard, but never the less..it has to come at some point, and with that means bathing suit season. Which is one of the scariest thoughts ever to someone who just had a baby. Can I just say that it is really hard to workout with two little kids around…one whom is deciding to give up his naps. Other than getting them in a stroller, how do you moms squeeze in a workout at home?! Some days it seems near impossible!
Since I can’t always get my sweat on, (eww), Ive at least been trying to eat a little better..mostly. (If you follow me on Instagram you did see a pic of Five Guys this weekend..it was definitely a splurged weekend..oops.) But this Blackened Chicken and Mango Salad is one of my favorites! Its so easy and quick, and so filling, it lasts me until dinnertime..unless I eat it FOR dinner. Its great for both. It is light, healthy, so flavorful..the sweet, ripe, pretty mango combined with the spicy chicken, and then drizzled with this tangy Avocado Cream Dressing…well lets just say, I’m addicted. The combination is incredible..I love sweet and spicy together..its a match made in heaven. (In my book)
What I’m saying is you should totally make this Chicken and Mango salad. And definitely make the Avocado Dressing..It made a pretty good size batch and I stored it in my fridge in a mason jar and drizzled it on everryytthhhiing. It was gone within a week. Its awesome. And healthy. And tangy. And zippy. Speaking of Zippy, does anyone watch Two and a Half Men..what do you think about this season?! I keep going back and forth on whether or not I think its funny anymore..thoughts?!
Okay, well enjoy your new favorite salad! 😉 And Join I Wash… You Dry and Southern Fairytale for the California Avocado Cinco de Mayo Recipe Fiesta, sponsored by the California Avocado Commission.
A healthy, flavorful, and filling salad with just the right amount of sweet fruit and spicy chicken!
Ingredients
- 1 ripe California avocado
- 1 lime, zested and juiced
- 1 green onion, chopped
- 1 garlic clove, peeled
- 1/4-1/2 cup cilantro
- 1/4 cup non-fat plain Greek yogurt
- 1 small jalapeno, seeded
- Water
- 1 tablespoon olive oil
- 1 chicken breast
- 1 Tablespoon blackened seasoning
- 1 ripe mango, peeled and cubed
- 1/2 cup grape tomatoes, halved
- 1/4 cup sliced red onion
- 4 cups Spring Salad Mix
Directions
- For the dressing, add all the ingredients except the water to a blender.
- With the blender going, slowly drizzle in the water until a thick, creamy, consistency is reached. Set Aside.
- Heat the olive oil in a skillet over medium-high heat.
- Season both sides of the chicken breast with the blackened seasoning, making sure it is fully coated.
- Cook for about 4-5 minutes on each side, until fully cooked through. Remove and let it rest for 3-4 minutes. Then slice it or cube it up.
- TO make Two salads, Assemble, starting with the spring lettuce mix, the cubed mango, red onion, and grape tomatoes.
- Place some chicken on top of each and drizzle on your desired amount of dressing!