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!

Turkey Burgers with a Mediterranean Twist

These Mediterranean turkey burgers are juicy and delicious. The secret is the spinach. It helps to hold them together but also keeps the turkey tender as it cooks. The sun-dried tomatoes, garlic, oregano, and feta cheese give them their yummy Mediterranean flavor.

Ingredients

• 1lb lean, ground turkey 
• ½ onion, finely chopped
• ¼ cup sun-dried tomatoes, soaked in water and finely chopped
• 2 oz frozen spinach thawed, excess liquid squeezed out using paper towel
• 6 Tbsp. crumbled feta cheese
• 1 tsp dried oregano
• 1 clove minced garlic
• 1 large egg
• ½ cup whole grain bread crumbs
• sea salt and black pepper to taste 

Instructions

• Combine turkey, sun-dried tomatoes, spinach, chopped onion, feta, garlic, oregano, bread crumbs, and egg in a medium bowl. 
• Season with salt and pepper 
• Mix well with clean hands 
• Form turkey mixture into six evenly-sized patties 
• Turn broiler to high (or preheat grill) 
• Grill or broil patties for 5 minutes on each side, until they have an internal temp of 165°F
• Serve on sprouted grain bread with hummus and tomato 

These burgers are my favorite, because they make 6 patties we can have them for dinner and leftovers for lunch or dinner again the next day. We always roast veggies or have carrot fries as a side with these burgers to make it a full meal. 

Simple Pear Salad

This pear salad is easy, filling, and cravable. It's been on our menu since we whipped it up for our family over the holidays. It's also now a quick and go-to lunch option for both Nate and me since we're teachers and pack our lunches daily. I love it and could definitely eat it every day! 

Simple Pear Salad, Serves 2
Ingredients

• 6-8 cups of spring mix 
• 1 large pear, chopped
• 1 large cucumber, sliced
• 1 grilled chicken breast, chopped
• 4 tbsp feta cheese
• 4 tbsp dried cranberries 
• 4 tbsp raw sunflower seeds
• 4 tbsp dressing of choice (we love Trader Joe's Champagne Pear Vinaigrette!)

Instructions

• Place 3-4 cups of spring mix in a large salad bowl
• Chop pear into cubes and add it to the spring mix 
• Slice and chop cucumber (I chop the slices into quarters), and add to the bowl 
• Chop grilled chicken breast and add to the salad
• Top with feta, dried cranberries, and sunflower seeds

This salad honestly couldn't be easier to throw together. You can substitute rotisserie chicken for the grilled chicken breast, which makes it even easier! The recipe above is for two people. I normally divide the ingredients as I go because it makes it easier to keep track of what I'm eating. The Champagne Pear Vinaigrette from Trader Joe's is delicious and only has 50 calories per serving. I usually dilute my 2tbsp serving with a splash of water. This allows the dressing to cover more surface area of the salad and it doesn't take away from the flavor. Enjoy friends!