It's a summer salad that is sweet and crunchy, with a little kick of spicy and fruity. Whether you serving this at a picnic or for lunch or dinner, this salad has it all!

Want to simplify things? Have the chicken pre-cooked and shredded (or cubed) a head of time and mix with the chili powder, salt and pepper before putting it together.

Chicken Mango Salad
Ingredients:
½ lb. chicken breast
¼ cup bell pepper (green, yellow or red), chopped
¼ cup red onions, minced
1 teaspoon chili powder
1 mango, diced
1 cup celery, chopped
Juice of ½ lime
1 tablespoon minced garlic
Romaine lettuce, chopped
Fresh cilantro (optional)
Coconut oil
Sea salt and ground black pepper to taste

Serve with 1/3 cup Raspberry Balsamic Vinaigrette (see recipe below)

Directions:
Melt 1-2 Tablespoons Coconut oil in skillet over medium high heat.
Season chicken with chili powder, sea salt and black pepper.
Cook thoroughly on skillet and set aside to cool.
In a large bowl, combine remaining ingredients and mix well.
After chicken is cooled, shred using the hand mixer method, and add to salad
Drizzle Raspberry Balsamic Vinaigrette on top to taste.

Ingredients for Raspberry Balsamic Vinaigrette
1/2 cup fresh raspberries
1/3 C balsamic vinegar
2 tablespoons olive oil
½ tablespoon honey
¼ teaspoon salt

Mix all in a blender. Store in refrigerator until ready to serve.

Please make sure to contact our team of professional Meridian chiropractors for more information.