This salad is a mouthful of combined flavors, sweet, savory and tangy. It’s filled with the tropical flavors of mango, avocado, and coconut sugar.
A flavorful filled chicken salad served over mixed leafy greens, like spinach, chard, beet greens, and arugula.
It’s quick and easy to prepare and very satisfying to the palate.
Mango Guacamole Chicken Salad
1 large cooked chicken breast, shredded
3 tablespoons mango puree
3 tablespoons of mayonnaise (Link Here For Homemade Recipe)
1 teaspoon coconut sugar
Shred the cooked chicken breast and add to a medium bowl and mix with mango puree, mayonnaise, and coconut sugar. Set aside.
For the Guacamole
1 avocado, pit removed
1 Roma tomato, seeded
2 garlic gloves
2 teaspoons coriander powder
3 tablespoons chopped yellow onion
1 teaspoon white balsamic vinegar
1 teaspoon lime juice
1 teaspoon lemon juice
1/4 teaspoon Himalayan salt
5 to 6 whole pepper corns
Place all the ingredients in a blender, and blend together for 30 seconds to 1 minute. Set aside.
Plating The Salad
Fill a large dinner plate with mixed baby greens, like spinach, chard, beet greens, and arugula.
Using small ramekin (5 inch in diameter) fill chicken mixer to the top, and invert it over the baby greens. If you have no ramekins, add 1/2 cup of the chicken salad over the baby greens.
Next, spread some guacamole over the chicken mixture. Serve and enjoy. Makes two plates salad.
Here’s Some More Mango & Avocado Recipes To Enjoy
- Apple Mango & Radish Salad
- Coconut Mango Slaw
- Citrus Fennel & Avocado Salad
- Three Cheese Pesto Avocado Grilled Cheese
More Deliciously Yummy Recipes
- Cooking With Cumin
- North African-Style Harissa Orange Chicken Thighs
- South African Yellow Rice
- Middle Eastern-Style Chicken And Sweet Potato Salad With Pomegranate Dressing
- Steak Salad With Walnuts Goat Cheese And Pomegranate Molasses Dressing
