Happy Wednesday friends! I don’t know about you, but this springtime weather has left me craving more salads. This week’s avocado mango raspberry chicken salad is light, healthy, fresh, and delicious. It’s a fantastic mix of textures, colors and flavors. I cannot wait to share this with you!
Before we get to the recipe, let’s jump into some of my favorite eats from last week!
Breakfast: I picked up this Pepperidge Farms chocolate chip bread at the grocery store last week. This bread makes a fantastic french toast bake. I added some canned sugar free cherry pie filling along with some Lily’s stevia sweetened mini chocolate chips. This breakfast reminds me of a black forest cake! Definitely a keeper!
I’m loving this Avocado Mango Raspberry Chicken Salad right now!
I love adding fresh fruits to my salad greens. They make a salad pretty and add the perfect amount of sweetness. I always have trouble choosing a good avocado! Look for one that is ripe but not too soft. Avocados can brown quickly after they’re removed from the skin. If you’re worried about how it looks and you’d like to keep the avocado green and fresh, add it to the salad just before serving.
While these ingredients taste amazing on their own, they become even more delicious tossed in a homemade creamy mango raspberry dressing! This salad is best enjoyed the day it is made!
- 2 cups Mixed Greens
- ¼ sliced avocado
- ¼ cup fresh raspberries
- ¼ cup sliced fresh mango
- 4 oz cooked, grilled chicken
- Dressing ingredients:
- 1.5 TBS olive oil
- ⅓ cup chopped mango
- ½ cup raspberries
- salt and pepper to taste
- Grill or bake your chicken.
- Slice the avocado and mango into thin slices.
- Add greens to a medium bowl.
- Top with your fruit, avocado and sliced chicken.
- Prepare the dressing:
- Add your dressing ingredients to a blender or food processor.
- Puree until you get a creamy consistency that sticks to the back of a spoon.
- Drizzle the avocado mango raspberry dressing over the salad.
- Serve immediately.
- Store leftover dressing in an airtight container in the fridge for up to 4 days.
Afternoon Snack: The Chocolate Cereal Protein Bar from the Quest Labs was delicious! I love the texture, the crunch and macros! The glaze/icing on top is a nice addition! The bars are 100 calories each with 18g carbs, 12g protein and 4g fat.
Dinner: Sushi from Wegman’s was such a treat! For store bought sushi, theirs is pretty incredible and very fresh! I went with their Spicy Tuna Quinoa and Brown Rice sushi and the Skinny Rainbow Roll. The Skinny Rainbow Roll uses won ton skins for the wrap. I had to carefully remove the avocado since I am allergic(didn’t realize it was in there when I picked up the container). I don’t know about you, but sushi does not fill me up for very long. I knew dessert would be needed before bed!
Evening Snack: I ended my night with this glorious bowl of snickerdoodle protein oats topped with Nuts N’ More Cinnamon Raisin peanut butter. The combination of carbs,protein and fats has certainly helped with my sleep at night.
That’s it for this week’s roundup! See you back here on Friday!