Happy Tuesday! I have so many recipes to jam in this summer that I am going to be posting even more frequently to take advantage of all this incredible produce!

Asian Chicken Chop Salad with Mango Dressing

Summer is always the very easiest for me to develop recipes. Like I can’t get enough of all these gorgeous fruits and vegetables! I am kind of having inappropriate panic over watching some of my favorites trickling out. Like all of the sudden Cherries and apricots are harder to find. But there are still delectables peaches, blackberries, Figs and gorgeous ripe mangos!

Asian Chicken Chop Salad with Mango Dressing

I made this creamy mango dressing to go with this Chicken Chop Chop Salad. Sweet, Bright and a tiny bit spicy will bring this crunchy fresh salad to life!
It is the perfect light Dinner, a salad for two, (and what we had for dinner last night) Enjoy…

To make this Chicken Chop Chop Salad with Creamy Mango Vinaigrette, this is what you do:

Combine the lettuce, cabbage, corn, chili, cilantro and avocado chunks.

Asian Chicken Chop Salad with Mango Dressing

Next add the shredded chicken and top with the Creamy Mango Vinaigrette.

To Make the Creamy Mango Vinaigrette, combine all of the ingredients in the blender and puree until smooth.

Asian Chicken Chop Salad with Mango Dressing

Toss to combine and serve immediately.

Asian Chicken Chop Salad with Mango Dressing

Recipe: Chicken Chop Chop Salad with Creamy Mango Vinaigrette

Ingredients

  • 1 large head romaine lettuce, small chopped
  • 1 cup purple cabbage, thinly sliced
  • 1 ear of raw corn kernels
  • 1/2 red Fresno chili, thinly sliced
  • ¼ cup fresh cilantro leaves
  • ½ ripe large avocado, large diced
  • 2 cups shredded BBQ chicken
  • Creamy Mango Vinaigrette:
  • ½ ripe mango, peeled and diced
  • 2 teaspoons agave or honey
  • 1 garlic clove
  • ½ red Fresno chili, thinly sliced
  • 3 Tbs vegetable oil
  • 3 Tbs rice wine vinegar
  • kosher salt to taste

Instructions

  1. Combine the lettuce, cabbage, corn, chili, cilantro and avocado chunks.
  2. Next add the shredded chicken and top with the Creamy Mango Vinaigrette.
  3. for the Creamy Mango Vinaigrette, combine everything in the jar of a blender and puree on high until smooth and creamy. Season to taste with kosher salt.
  4. Toss to combine and serve immediately.

Preparation time: 10 minute(s)

Number of servings (yield): 2

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Categorized: Poultry, Recipe Index, Salad
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Happy Tuesday! I have so many recipes to jam in this summer that I am going to be posting even more frequently to take advantage of all this incredible produce!

Asian Chicken Chop Salad with Mango Dressing

Summer is always the very easiest for me to develop recipes. Like I can’t get enough of all these gorgeous fruits and vegetables! I am kind of having inappropriate panic over watching some of my favorites trickling out. Like all of the sudden Cherries and apricots are harder to find. But there are still delectables peaches, blackberries, Figs and gorgeous ripe mangos!

Asian Chicken Chop Salad with Mango Dressing

I made this creamy mango dressing to go with this Chicken Chop Chop Salad. Sweet, Bright and a tiny bit spicy will bring this crunchy fresh salad to life!
It is the perfect light Dinner, a salad for two, (and what we had for dinner last night) Enjoy…

To make this Chicken Chop Chop Salad with Creamy Mango Vinaigrette, this is what you do:

Combine the lettuce, cabbage, corn, chili, cilantro and avocado chunks.

Asian Chicken Chop Salad with Mango Dressing

Next add the shredded chicken and top with the Creamy Mango Vinaigrette.

To Make the Creamy Mango Vinaigrette, combine all of the ingredients in the blender and puree until smooth.

Asian Chicken Chop Salad with Mango Dressing

Toss to combine and serve immediately.

Asian Chicken Chop Salad with Mango Dressing

Recipe: Chicken Chop Chop Salad with Creamy Mango Vinaigrette

Ingredients

  • 1 large head romaine lettuce, small chopped
  • 1 cup purple cabbage, thinly sliced
  • 1 ear of raw corn kernels
  • 1/2 red Fresno chili, thinly sliced
  • ¼ cup fresh cilantro leaves
  • ½ ripe large avocado, large diced
  • 2 cups shredded BBQ chicken
  • Creamy Mango Vinaigrette:
  • ½ ripe mango, peeled and diced
  • 2 teaspoons agave or honey
  • 1 garlic clove
  • ½ red Fresno chili, thinly sliced
  • 3 Tbs vegetable oil
  • 3 Tbs rice wine vinegar
  • kosher salt to taste

Instructions

  1. Combine the lettuce, cabbage, corn, chili, cilantro and avocado chunks.
  2. Next add the shredded chicken and top with the Creamy Mango Vinaigrette.
  3. for the Creamy Mango Vinaigrette, combine everything in the jar of a blender and puree on high until smooth and creamy. Season to taste with kosher salt.
  4. Toss to combine and serve immediately.

Preparation time: 10 minute(s)

Number of servings (yield): 2

Recipe by Heather Christo (http://heatherchristo.com)