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
orange, the juice of
lime, the juice of
pineapple juice (about what's in the bottom of the container of fresh pineapple in the produce section.)
canola or grapeseed oil
low-sodium tamari or soy sauce
boneless, skinless chicken breasts
low-sodium chicken broth, or water
fresh lime juice
orange or yellow bell pepper, diced
1 1/2 cups
cooked black beans (drain and rinse if using canned)
head purple cabbage, shredded
In This Recipe
Whisk together all dressing ingredients and reserve in the fridge.
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.