Friday, May 25, 2012

Mango-Avocado Chicken Salad with Maple Citrus Vinaigrette


Spring has finally sprung in Vancouver! The sun has finally banished the grey clouds, rain and cold temperatures that have been enveloping us for months. Vancouverites have finally shed their layers of long sleeves, coats, rain boots and frowns for flip flops, shorts, sunglasses and smiles! This salad is my ode to spring and offering to the sun gods in the hope this weather sticks around for a few months! Nothing says spring like fresh, bright fruits including mangos and berries. Combining them with creamy avocado and a bright dressing completes this delicious salad. Happy spring! Serves 2.


Ingredients
Salad
1 medium mango
1 avocado
1 full chicken breast, cooked and sliced
1/2c sliced strawberries
1/4c roasted, unsalted pistachios
5 c baby spinach leaves, washed and dried


Dressing
1/2 c maple syrup
1/2 c orange champagne vinegar (or sherry vinegar +2 tbsp orange juice)
1 c extra virgin olive oil
1 heaping tbsp of dijon mustard
pinch of salt
1/2 tsp ground pepper
1 tsp fresh time, chopped (optional)

What to do
Pour all of the dressing ingredients into a large mixing bowl or container that has a lid. Whisk or shake the dressing until it is well combined! This makes about 2 cups of delicious dressing. The dressing will keep for a few weeks in your fridge. Besides this salad I love it on cole slaw too.

Cut the 'cheeks' off each side of the mango and score it in a crisscross pattern. Turn it "inside out" and cut off the chunks. Look here for detailed instructions on mango cutting.

Halve the avocado, remove the pit and peel the skin off of each half. Chop in similar size pieces to the mango. If desired, spoon over some lime juice to prevent discolouration.

I'm a drizzler, not a tosser when it comes to salad so from here I divide the ingredients into two halves. Using large shallow bowls. I arrange the spinach leaves on the bottom, scatter the mangos, strawberries and avocados on top of the leaves and then arrange the chicken on top. The pistachios get sprinkled on top of everything. Then I drizzle a tbsp or two of dressing on top. But if you are a tosser then by all means throw everything in a big bowl and add 4 or 5 tbsp of dressing and toss away. Divide between two plates. Either way - enjoy!

5 comments:

  1. Really beautiful presentation!

    ReplyDelete
  2. beautiful photos and nice flavors. thanks for sharing

    ReplyDelete
  3. This is so gorgeous, I am going to add this to my Mouth Watering Mondays post tomorrow. Come and check it out at www.noshingwiththenolands.com Cheers, Tara

    ReplyDelete
  4. Looks good! Congratulations on making the foodbuzz Top 9!

    ReplyDelete
  5. Nice use of avocado. It would be super if you linked this post in to Food on Friday Series which is all about avocado.

    ReplyDelete