Mango Avocado Spiced Chicken Salad Recipe 465

Steps:

• In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside.
• In a large bowl, toss together the chicken, mangos and avocados. Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.

Steps:

• 1. Place chopped lettuce in a large bowl. 2. Place shredded chicken in a medium bowl and add a TINY bit of water to it (just to moisten it a bit). Microwave for 12-15 seconds. Mix in the chili powder and the cumin. 3. Add the chicken to the lettuce and top with diced mango and avocado. 4. Eat as-is, or top with a light dressing of choice! navywifecook.com

Steps:

• Wash and chop lettuce, cabbage, and carrots. Toss together in medium bowl and chill.
• Peel and dice mango and avocado. Set on separate plate. (You can toss this with the salad if you plan to eat it all in one sitting, but if not then keep separate so it is not soggy.).
• Fry bacon in skillet. Drain and set aside.
• Shred chicken. If your chicken is leftover and getting a little dry, toss it in a little bit of the bacon grease or oil of your choice in a small bowl. Add cumin, chili powder, salt, and pepper and toss to coat evenly. If you prefer hot chicken you can heat it now. I serve this as a completely cold salad.
• Chop bacon and add to chicken.
• Shred cheese and set aside.
• For the dressing, combine mayo, dijon mustard, honey, prepared mustard, white vinegar, paprika, and black pepper. Combine until smooth and chill.
• Combine all ingredients, dress, garnish with cheese, and serve.

Steps:

• Mix coriander, cumin, termeric, and red pepper flakes in a small bowl; set aside. Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add garlic and cook, tossing occasionally, until golden brown all over, about 5 minutes. Increase heat to medium-high. Season chicken with kosher salt and add to skillet. Cook, tossing occasionally, until chicken is golden brown and nearly cooked through, about 3 minutes. Remove from heat and sprinkle reserved spice mix over. Toss several times to coat and let chicken sit in skillet until cooked through, about 1 minute longer. Transfer to a plate and let cool slightly.
• Whisk lime juice and remaining 5 Tbsp. oil in a small bowl; season dressing with kosher salt.
• Arrange lettuce, chicken, avocado, mango, onion, and tomatoes on a platter. Drizzle with dressing. Sprinkle with sea salt and red pepper flakes and scatter herbs over.