Spring Salad with Mango, Chicken. Spinach, Cashews
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(peeled, sliced into cubes
baked Chicken Breast (cubed)
Peel and chop Mango into cubes. I have always used a potato peeler to peel off the skin from the Mango because I found that it was much easier for me.
Cut Chicken Breast into small cubes.
Wash Spinach and your salads thoroughly and drain.
Take a large bowl and start by adding the spinach on the bottom, then continue with a layer of Iceberg, Romaine, Carrots.
Add in the Mango, Chicken, Olives. Top with a bit of Rucola and Olive Oil and of course Cashews to get a bit of crunchiness from your salad and or any dressing topping that you like and enjoy this fantastic salad.
So try out this scrumptious summer salad made with budget and fresh Latin market ingredients. Soon after, I made my own version with chopped regular spinach (baby spinach is harder to find and usually more expensive) for an outdoor party thrown by our neighbors Bob & Lori for their new baby, Lola
Add chicken and bacon and toss, then garnish with basil and serve. Season chicken with salt and pepper and cook until cooked through and no longer pink, 4 minutes per side. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup pasta water
DirectionsTo assemble salad layer lettuce onto serving plates, then divide remaining ingredients among plates over lettuce and drizzle with desired amount of vinaigrette, or alternately add all salad ingredients to a salad bowl and toss with desired amount of vinaigrette and serve