It seems like I’m on a roll for summer themed post these days but I’m just glad it’s summer! I found the perfect summer salad. Yes, the perfect one. Chicken, avocado and mango is all good and healthy stuff for you and it’s quick and easy. It only takes 12 minutes! I don’t like to use the oven on hot summer days because I don’t have air conditioning in here so when we cook it becomes suffocatingly hot. This recipe doesn’t require a lot of cooking and that’s another reason why it’s perfect! I found this recipe on Skinnytaste.com, I adapted it to what my grocery store had. Well the only thing different is the lettuce and the balsamic vinegar. Oh and sorry for the poor photos, the light wasn’t great and I took them with my phone.
California Grilled Chicken Avocado and Mango Salad
The ingredients arreeeee:
12 oz grilled chicken breast, sliced
1 cup diced avocado
1 cup diced mango
2 tbsp diced red onion
6 cups of baby garden lettuce(mixed lettuce)
2 tbsp olive oil
2 tbsp white balsamic vinegar
salt and pepper
In a medium bowl, toss the grilled chicken, avocado, mango and red onion together. In a large salad bowl, put the lettuce and top it with the chicken mixture. For the dressing, I didn’t have white balsamic vinegar so I whisked regular balsamic vinegar, olive oil and added a pinch of sugar, salt and pepper to taste and it was great! Don’t add a pinch of sugar if you have white balsamic vinegar thought.
This recipe give 4 servings. Each serving is 258 calories.
This salad is prefect. It’s full of proteins and vegetables. It’s a combination of salty and sweet. You can’t ask for a better dish on this hot summer day, it’s so fresh. It’s also the first time I was able to cook really good chicken. Usually, when I cook chicken it’s really blaaah. Nothing special you know. But the coconut chicken is just too delicious and easy! This is also another recipe from the fabulous Gina. You can look at the original recipe here on skinnytaste.com. Oh, and I now have a facebook page and Twitter. You can see when I am posting now. See the sidebar!
Coconut Chicken Salad
The ingredients arreeeee:
6 (about 12 oz) chicken tenderloins
6 tbsp shredded coconut
1/4 cup panko crumbs
2 tbsp crushed cornflake crumbs
1/3 cup of egg whites
olive oil spray
6 cups mixed baby greens
3/4 cup shredded carrots
1 large tomato, sliced
1 small cucumber, sliced
1 tbsp extra virgin olive oil
1 tbsp honey
1 tbsp white vinegar
2 tsp dijon mustard
First, preheat the oven at 375°.
In a medium bowl, combine the coconut flakes, panko and cornflakes crumbs with the salt. Put the egg whites in another small bowl.
Dip the chicken tenderloins in the egg whites and then in the coconut crumbs mixture. Make sure you cover the chicken well with the mixture to enjoy the taste to the max. Now, place the chicken on parchment paper on a cookie sheet. Spray lightly with olive oil spray. Put the chicken in the oven and bake for 30 minutes. Don’t forget to turn them at 15 minutes.
In the mean time…. Prepare the salad and dance to that.
This recipe is for three servings. That is perfect for me because I have two roommates. So grab three plates and divide the baby greens, carrots, tomatoes and cucumber on each plate. Now make the vinaigrette fast before the chicken is ready.
Take the chicken out of the oven. Slice diagonally and place on top of the the green. For the final touch, heat the vinaigrette in the microwave for a few seconds and then drop 1 tbsp on each plate.
This recipe give 3 servings. Each plate is 400 calories.