Tropical Mango, Chicken, and Avocado Salad Bowl

The flavor combo of this salad bowl will take your mouth on a vacation. It's delicious, fresh, and refreshing. Even Gabe likes this one, although... he mostly picks out the fruit. I don't blame him though. The best part about this bowl is that you can chop up all of your fruit and make multiple servings at once for a family dinner, or to take as lunches for the week. It's a great meal plan/prep recipe!

Ready to jet set to a tropical island....? Let's go!

Tropical Mango, Chicken, and Avocado Salad Bowl, Serves 1 

Ingredients

• 1 Tbsp apple cider vinegar 
• 2 Tbsp 100% pineapple juice
• 1 tsp EVOO 
• 1/4 tsp chili powder 
• 1/4 tsp sea salt 
• 1/4 ground cumin 
• 1/4 tsp black pepper 
• 3/4 cup cubed chicken breast 
• 1/2 cup chopped cucumber 
• 1/4 medium mango, peeled and chopped 
• 1/4 medium avocado, chopped
• 1/4 cup fresh pineapple, chopped
• 3 Tbsp fresh cilantro, chopped (optional) 

Instructions

• Combine vinegar, oil, pineapple juice and all spices in a small bowl, whisk to blend 
• Place chopped chicken, cucumber, mango, avocado, and pineapple in a medium bowl, mix well to combine 
• Drizzle with the pineapple juice dressing, toss to combine
• Top with cilantro, if desired 

I honestly think this salad gets better as the dressing has a chance to sit. So, if you can wait---let the combined salad chill in the fridge for about an hour or so for better flavor. Enjoy!

Fresh Fruit Popsicles

I don't know about you, but once it hits a certain point in summer, I'm ready for cooler temps and fall. However, as a teacher, I also am torn because I don't want to wish summer vacation away. It's been HOT here. We've been doing everything we can to cool off including lots of trips to a little local lake and the community pool. Gabe has become a water bug and it's a lot of fun! Another thing we love to do as a family is share popsicles. However, I know how much sugar can be in the freezie pops that Gabe loves, so I came up with an alternative.

These homemade popsicles have chunks of mango, slices of kiwi and strawberry, and blueberries in them. They hit the spot on a hot day and they're toddler and husband approved.

Ingredients

• 2 Tbsp raw honey
• 1/2 cup water
• 1/2 mango, sliced
• 1 medium kiwi, peeled and sliced
• 1/4 cup strawberries, sliced 
• 1/4 cup blueberries
• 1/4 cup fresh lime juice

Instructions

• Heat up honey and water in a small pan on the stove over medium-high heat. Heat, stirring frequently for 5 minutes, until the honey and water are well blended. Cool to room temperature.
• While water cools, even distribute fruit into four popsicle molds, set aside
• Pour the lime juice into the water/honey mixture, stir until combined 
• Pour lime juice mixture into the molds, covering the fruit. Freeze for at least 4 hours, or until set. 

I hope these help cool your family off on a hot day! Enjoy!

Chopped Salad with Grilled Chicken and Mango Dressing

As we start our trek back from vacation (we've been gone since June 26th!), my body is craving routine and fruits and veggies. Last year when we got back, by Nate's request, we had a salad week. I'm excited to add this one to our rotation for Salad week this year! It's loaded with chopped veggies, has a killer, homemade, mango dressing and is topped with grilled chicken breast....YUM! There are a few steps included in this recipe, but once it's all tossed together it's totally worth it. Let's do this!

Chopped Salad with Grilled Chicken and Mango Dressing, Serves 2

Dressing Ingredients

• 1 cup ripe mango, chopped 
• 1/2 cup cilantro leaves (packed if you would like more cilantro flavor) 
• 1 tsp red chili pepper paste 
• 3 cloves of garlic, chopped 
• 2 tbsp red wine vinegar 
• 3/4 tsp sea salt 
• 1/3 cup Extra Virgin Olive Oil 

Salad Ingredients

• 6 cups spring mix, divided 
• 2 boneless, skinless chicken breasts
• 2 mini cucumbers, diced 
• 1 bell pepper, sliced thinly, divided 
• 1 mini avocado, diced 
• 1/2 cup cilantro, chopped 
• 1/2 cup mango dressing, divided 
• 20 plantain chips, crushed and divided

Instructions (Dressing)

• Place mango, cilantro, chili pepper paste, garlic, red wine vinegar, and salt to your blender 
• Blend on low until combined 
• Slowly add the olive oil until dressing thickens to desired consistency

Instructions (Salad)

• Marinate the chicken in 1/2 cup of mango dressing for 30 minutes to overnight (the longer you marinate, the stronger the flavor) 
• Grill the chicken to an internal temperature of 165°, let chicken rest for 5 minutes
• Divide spring mix, 3 cups each, on serving plates 
• Add 1 chopped cucumber, 1/2 sliced bell pepper, 1/2 diced avocado, 1/4 cup of chopped cilantro to each plate. 
• Thinly slice chicken breast and place on top of the salad 
• Pour desired amount of remaining dressing salad 
• Top with crushed plantain chips
• Enjoy! 

The fresh flavors of this salad, and the homemade dressing, will leave you craving it over and over again. I wouldn't be surprised if you add it into your favorite rotations for summer like we do!