The days are longer, dinners outside – I love this time of year and can’t wait for it to get warmer!
Dressing
- 1 ripe mango, peeled, pitted and chopped
- 2 Tbsp plain yogurt (or coconut milk for dairy free and paleo)
- 3 Tbsp apple cider vinegar
- 1 Tbsp olive oil
Salad
- 1 head romaine lettuce, chopped
- 2 cups baby arugula
- 2 cups chicken from a roast chicken
- 1 ripe avocado, peeled, pitted and sliced
- 1/2 mango, peeled, pitted and chopped
- 1/3 cup toasted, chopped cashews
- 1/4 cup chopped fresh chives (optional)
Pingback: Mango Avocado Chicken Salad |