Mangoes star in this sweet and slightly spicy salad to make it nourishing and completely satisfying!

This recipe calls for roasted chicken, but can easily be made into a vegan or vegetarian recipe by replacing the chicken with cashews.

DRESSING:

• Extra virgin olive oil (4 T)
• Water (2 T)
• Lemon Juice (2 T)
• Honey (2 T organic, locally harvested when possible)
• Garlic (1 clove chopped)
• Cayenne pepper (1 t)
• Mango (about 4 T chopped)
• Salt & pepper

Blend all ingredients together and let sit for 30 mins to 3 days.  (If you don’t have a blender, mash the mangoes with a fork and mix with rest of ingredients.)

SALAD:

• Roasted chicken breast (1 breast, shredded)  OR use cashews.
• Mango (1 chopped, bite-size pieces)
• Avocado (1 chopped, bite-size piece)
• Raspberries
• Mixed salad greens (1 bag)

Rip salad greens into smaller pieces and place in bowl.  Toss greens with dressing.  Add chicken and toss.  Add avocado and mango and toss carefully a few times so as not to mash ingredients.  Sprinkle with raspberries.  Serve.

***TIPS:

• Make it quicker: If you are pressed for time, pick up a pre-roasted chicken from the supermarket and shred it.
• Make it healthier: Opt for chicken which is organic with no hormones added.
• Make it vegan/vegetarian: Replace the chicken with cashews.