Mango Avocado Chicken Salad

This Mango Avocado Chicken Salad is my quick and easy favorite recipe.
Once the chicken is seasoned and preps, it takes 5 minutes to assemble the remaining ingredients.
The mix of sweet tropical taste of mango, blends perfectly with the green onions and sweet pepper.
This whole foods Chicken salad is definitely a great and lighter alternative, to the mayonnaise laden recipes.
This recipe is Whole 30 and Paleo friendly.
This recipe can be substitute the chicken for a vegan alternative, such as Cubed Tofu or Tempeh.

Recipe:
2 Chicken Thigh (boneless, skinless)
1 Avocado (large)
2 tbsp Lemon Juice
2 tbsp Extra Virgin Olive Oil
1/4 Sea Salt
1 tbsp Red pepper flakes
1 tsp Paprika
1 Bell Pepper (small, finely chopped)
1/2 Cucumber (chopped)
2-4 Stalks Scallion/Green Onion (sliced)
1/2 Mango (finely chopped)
4 Cups Baby Spinach

Bring a pot of water to a boil. Reduce to a gentle simmer, add the chicken thighs with paprika, rep pepper flakes and sea salt, then cover.
Let it simmer until the chicken is cooked through, about 15 to 20 minutes.
Remove the chicken from the pot and cut it into small cubes. Let it cool completely.
While the chicken cools, in a large mixing bowl, mash the avocado until only a few small chunks remain.
Stir in the lemon juice, olive oil and salt.
Fold the red pepper, cucumber, green onion, mango and chicken into the avocado mixture until well combined.
Season with additional salt or lemon juice if needed.
Divide spinach onto plates and top with chicken salad. Enjoy!

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Thanks for your support!

[namotenashi]

Colorful, healthy and very delicious! I like this! After eating as it is, I want to eat it as a sandwich!

[Kevin-oqbt]

Looks delish and looking forward to more healthy food combo