I’ve been asked what I’m making these days in isolation. Even for me, who enjoys cooking, having to prepare three meals a day and only going to the grocery store as little as possible is a huge ordeal.  I’m used to going to the grocery store almost daily but the new normal is stocking the freezer and using up the fresh ingredients I have so they don’t go to waste.  It has taken a lot of organization.  I have a list on my fridge on what leftovers I have and meals I can make.  Each day I look to see what needs to be eaten first.  Today we had yogurt, fruit and granola for breakfast, this salad for lunch (below) and Italian meatloaf with roasted vegetables for dinner.  I got this salad recipe from Natashia’s Kitchen.  On her blog, she makes a large salad that serves 8.  Here, I’ve adjusted it to make 2 meal-size portion salads for my husband and I.  When the day comes that I can have others over for dinner the full size will be on the menu.  It’s delicious!  It has chunks of juicy mangos, creamy avocado, crunchy veggies, and the chicken makes it a hearty satisfying meal.  Right now, we all need the extra comfort good food can bring.  In a few days, I’ll be back to share with you the instant pot yogurt I’ve been making.  It too is delicious, so easy and I make it often.  It’s nice to always have fresh yogurt in the fridge for breakfast or a healthy snack.  Enjoy and stay healthy!!

I ended up making an extra chicken breast so that I could make it again the next day so to use up the 1/2 avocado and 1/2 mango.
The next day the mango was good but the avocado got a little brown, which was fine but next time I’ll just buy a smaller avocado and use it all.  Avocados are best eaten fresh.


Chicken Avocado Mango Salad Ingredients:

  • 1 medium chicken breast (sprinkled with garlic salt and freshly ground pepper)
  • tsp olive oil (I like to use avocado oil as it has a higher smoke point)
  • 3-4 cups romaine lettuce rinsed, chopped and spun dry
  • 1/4 cup cherry tomatoes halved
  • 1/4 cucumber sliced
  • 1//2 mango pitted, peeled and diced
  • 1/2 avocado pitted, peeled and diced (or 1 small)
  • 2 tablespoons red onion, diced 
  • 2 tablespoons cilantro chopped
  • 2 tablespoons almonds toasted, for topping

Honey Vinaigrette Dressing: (I make the full recipe for dressing as it’s great on any salad)

  • 1/2 cup olive oil
  • 3 Tbsp apple cider vinegar 
  • 2 tsp dijon mustard 
  • 2 tsp honey 
  • 1 garlic clove – 1 tsp minced
  • 1 tsp kosher salt 
  • 1/4 tsp black pepper 

How to Make Chicken Mango Avocado Salad

  1. Cut chicken breast in half lengthwise then season with garlic salt and pepper to taste and saute in oil over medium-high heat until browned and cooked through. Remove from pan, cool for 5 minutes then slice into strips against the grain.


  2. In two large salad bowls, add chopped romaine. Top with cherry tomatoes, sliced cucumber, diced mango and avocado, red onion and cilantro.

How to Make Honey Vinaigrette Dressing:

  1. Combine the Honey Vinaigrette Dressing Ingredients in a bowl and whisk together.  If not using dressing right away, shake well just before serving. Drizzle over salad. 

                                                           

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