This recipe is great for potlucks! Just keep the dressing and salad separate until serving.
Tropical Salad with Mango, Avocado, and Chicken
Containers: 1G .5R 1P 1B 1.5tsp
Total Time: 15 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 1 serving
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)
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.
(Recipe from Team Beachbody Blog)
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