Vacation Chicken Salad

By avimom • June 18, 2012 • 0 Comments

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Author Notes: Light, easy, interesting, and great for lunch the next day. Developed during an Outer Banks vacation when it was too hot to cook or chop too much.
Cilantro lovers might like to add a garnish, pepper lovers might like to add chopped jalapeno to the salad or a dash of Tabasco to the dressing. - avimom

Serves 4

Citrus Dressing

1 orange, the juice of
1 lime, the juice of
1/4 cup pineapple juice (about what's in the bottom of the container of fresh pineapple in the produce section.)
1 tablespoon canola or grapeseed oil
1 tablespoon low-sodium tamari or soy sauce
1 tablespoon honey

Whisk together all dressing ingredients and reserve in the fridge.

Vacation Salad

3-4 boneless, skinless chicken breasts
4 splashes low-sodium chicken broth, or water
1 tablespoon fresh lime juice
1 mango, diced
1 avocado, diced
1 orange or yellow bell pepper, diced
1/2 pineapple, diced
1 1/2 cup cooked black beans (drain and rinse if using canned)
1 head purple cabbage, shredded

Poach the chicken breasts in the broth/water and 1 TB lime juice. Shred. Reserve in fridge.
Toss mango, avocado, pepper, pineapple, and beans together to make a salad. Moisten with a light touch of dressing.
To serve, plate salad on a small bed of shredded purple cabbage and top with mound of shredded chicken. Salt and pepper to taste. Drizzle with dressing.