Mango Walnut Chicken Salad
I get bored with the same old salad for lunch. Here’s one that will not only look colorful on your plate but will perk up any midday meal.
2 boneless breasts of organic chicken
5 oz organic spring mix or baby romaine lettuces
3/4 cup walnut halves
crumbled goat cheese to taste
salt & pepper to taste
Boil chicken breasts in water for approx. 20 minutes or until just cooked inside (or use leftover chicken cut in pieces). Let cool and chop in bite-sized pieces. Cut mango into one inch pieces or smaller by cutting the fruit in half along the center pit. Score the flesh of each half with criss cross cuts avoiding cutting into the skin. Turn the skin inside out and cut off the pieces. Trim any fruit remaining around the pit and cut into pieces as well.
Wash and spin dry the lettuce and place in a bowl. Sprinkle salt to the salad a few minutes before serving and toss. Add the mango, chicken, walnuts and goat cheese and toss with Lemon-Dijon dressing (recipe below) to coat. Add freshly ground pepper to taste. Yum! Serves 4.