It's a salad kind of day. It's very hot, and the last thing I want to do is think about having to turn on the oven, so no oven recipes today.
I took out ribs for Heath to grill so I don't have to cook tonight. I'm loving summer...Heath loves to grill, so he can make dinner every night (and he has for the past week!).
This recipe was supposed to be something quite different, but once I started making it I realized the girl I got it from had used leftover chicken from an enchilada recipe she had made the day before...so I had to improvise.
I just tossed some spices in with my shredded chicken and kept it simple. Click on the link below under the recipe title so see the original. You may prefer to make it her way.
I didn't use dressing since all I had was ranch, and that just sounded awful with this, so I didn't use any. The mango is so sweet and juicy that it was fine. A light non-creamy dressing would probably be good though
Ok guys hope you all had a nice 4th of July! I'm off to go lay out for a bit, until my skin starts to sizzle (so about, 6 minutes maybe?), then fold 47 loads of laundry. Good times.
Have a great weekend!
'Mango Avocado Spiced Chicken Salad'
Source: Adapted from PaleOMG
1 small head of lettuce, chopped
1-2 cups shredded chicken
1 mango, peeled and diced
1 avocado, diced
1.2 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper to taste
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!
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