Yes, that’s a mouthful of a title, but it’s a flavor explosion in your mouth too!!
I tend to forget about my slow cooker in the summer, because…hot! BUT…the biggest reason I use my slow cooker is because of it’s convenience factor. THAT is needed all year round!
The other day, I knew I’d be running around all day and wouldn’t be getting home until right around dinner time. Slow cooker to the rescue.
What you need…
4-5 Chicken Breasts (I actually threw mine in frozen!)
1 Medium yellow onion diced
2 Tablespoons Olive Oil
1/4 Teaspoon crushed garlic
1/2 Teaspoon Crushed Ginger
1 Cup Organic Mango Nectar
1 Large Mango
1 Large Avocado
1 Cup diced peppers (I used a yellow, orange, and red)
1 Cup Cherry or grape tomatoes. I used multi colored ones.
4-5 cups baby spinach
Salt and Pepper to taste
1 Cup uncooked quinoa
What you do…
Put Olive Oil, Garlic, Ginger, and Onion down and mix.
Lay Chicken Breasts on top. Mine were frozen. I’m sure if they were thawed, they might just be more tender! BUT…if you don’t have time (as I never do) you can put them in frozen as an FYI…
Pour the cup of Mango nectar (honestly, you could use orange juice too! It all cooks away…
Here’s the odd/specific timing part. You can totally mess around with this timing depending on when you will be home! I started this in the morning. Cooked it on high for 4 hours. I added the quinoa about 30 minutes before it was done. Then took the chicken out, chopped it (probably could have shredded it had it been on low for longer!). I added the chicken back in to soak up a little more juice.
While it was still in warming mode, and right before I took it out, I added all the spinach and tossed it around.
Then I took it all out and placed it in a bowl to cool for a few hours.
Either earlier when it’s cooking or later depending on when you have time. Dice the mango, avocado, peppers, and tomatoes.
Add all the diced fruits and vegetables on top, salt and pepper to taste, and serve!
One of my favorite combinations is mango and avocado. It’s refreshing and light, yet filling with the good fat from the avocado. Add in a little goat cheese, drizzle with a balsamic glaze + Olive oil, then toss over arugula, and you have a ridiculously easy and delicious summer salad!
1 oz Goat Cheese (I love the individually wrapped oz medallions that you get at Trader Joe’s. NOT AN AD, just love them 🙂 They stay fresh longer, and…portion control!! haha)
Balsamic Reduction ( you can reduce your own by boiling Balsamic Vinegar, and then simmering on the cooktop until thick), OR…you can cheat and use this from Trader Joe’s 🙂
Extra Virgin Olive Oil
Serve over a bed of Arugula or spinach would be great too!
What you do…
Put a few handfuls of Arugula in your bowl.
Dice Up your mango, toss them in.
Dice up your avocado, toss them in.
Crumble your goat cheese over everything.
Drizzle with Balsamic Glaze + Olive Oild, and that’s it!
Ok, ok. Just when you think I’ve posted enough mango avocado salad recipes…here’s another one haha. I just can’t help myself. The combination is just so good!! Maya chowed it down, and asked for 2nds!
If it ain’t broke, don’t fix it right? 😉 Ingredients
2 Cups diced chicken (I used left over rotisserie chicken, but you could grill up a few breasts seasoned with olive oil, salt and pepper)
1 ripe mango diced
1/2 cup diced tomatos
1 avocado diced
1 1/2 cups diced peppers (I used red, orange, and yellow)
1/4 Cup diced red onion (I omitted this, because Maya is weird about onions, but I think it would be a great addition!)
Dressing of choice. I cheated and used a pre-made poppyseed dressing, but you could use either of these paleo friendly recipes Esther has posted. Mango dressing here or Creamy Lemon Garlic Dressing here. Or the Avocado Dressing I posted here.
Serve over a bed of butter lettuce. Arugula or spinach would be great too!
I seriously could eat this salsa on everything! And…when mangos are in season, we do haha.
I cheated and used Costco’s already marinated cod. Didn’t feel guilty about it at all, because it’s so yummy! You could easily grill up any kind of fish with a little oil of choice, garlic, and salt and pepper to taste!Ingredients (for Salsa)
2 Mangos cut into 1/2 inch cubes.
1 1/2 medium avocados
20 Cherry tomatoes diced
1/4 cup Walla Walla sweet onions diced
Juice from 1/2 a lime
5 leaves of fresh Basil diced
Sea Salt and Pepper to taste
As many filets as you need.
Cut everything up and toss in a bowl!
Or….if you are short on time, toss everything into a Cuisinart and pulse a few times.
Bake fish according to directions and top with salsa. EASY PEASEY!!