Okay be honest, did you ever think you’d see a salad on my blog? That makes two of us. And that’s only because whenever I eat out, my Paleo go to meal is usually a salad. This means pretty much two things, A. I’m sick of salad and B. I’ve pretty much tried every kind of salad on the market. I’m like Bubba in Forrest Gump but instead of shrimp, it’s salads. I’ve had taco salad, chicken salad, steak salad, fajita salad, fruit salad, Cobb salad, BLT salad, antipasto salad, club salad, Chinese chicken salad, Greek salad, Caesar salad, Waldorf salad, kale salad, wedge salad, house salad, garden salad, good salad, bad salad, soggy salad, crisp salad, you get the picture.
My favorite of all salads by far is the one that I’ve made for you guys below, which is based off of a version I love from a local restaurant. My favorite part is how the mango and cilantro compliment each other so well. Who would have known! It’s like when Angelina was dating Billy Bob and we were all like “What the hell?” but strangely it worked until they were both just too crazy for each other. That’s like this flavor combo but you don’t have to wear a vile of blood around your neck and it will only make you crazy for it’s intense deliciousness. I don’t know what it is but I’ve been OBSESSED with cilantro lately! Like I just want it on everything I eat. I briefly considered trying to make chocolate covered cilantro but that’s a story for another time. I love this salad because it’s not boring and will bring you out of any salad slump you may be in. It’s absolutely perfect for summer time. I just served it at a BBQ yesterday in fact and it was a hit! I’m like the biggest fan of mango too. I will seriously eat it plain, frozen, dried, freeze-dried, whatever, just give me mango and nobody gets hurt. Now I want a mango smoothie, or better yet a mango cocktail. Now look what I’ve gone and done. It’s mango mania and you’ve been invited.
Paleo Honey Glazed Chicken and Mango Salad
*Makes 2 servings
2 organic free-range chicken breasts
1/4 cup raw honey, liquid
1/4 cup coconut oil, liquid
1/4 teaspoon chili powder
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 tablespoon water
2 cups of spring mix
2 cups of chopped romaine lettuce
2 ripe mangoes
1/2 small red onion
1/4 cup shredded carrots
1/4 cup sliced almonds (for garnish)
1/4 cup chopped cilantro (for garnish)
a handful of cherry tomatoes
Citrus Chili Dressing
4 tablespoons olive oil
1/4 teaspoon chili powder
1/4 teaspoon red cayenne pepper
1/4 teaspoon Cumin
juice from one large lime
garlic powder to taste
sea salt to taste
black pepper to taste
1 tablespoon of honey (If you want a sweeter dressing otherwise omit)
1. Wash and pat dry your chicken breasts. In a large bowl combine the honey, coconut oil, chili powder, salt, and pepper. Then place your chicken breasts in the bowl, coat and saturate them completely in the mixture.
2. Set a pan over Med-High heat and let it get pretty warm before you put the chicken on. Once it’s at the proper temperature put both chicken breasts into the pan and pour the remaining honey/coconut mixture over them along with the tablespoon of water. Cover and let cook for about 5 minutes or so on each side. Use tongs to flip chicken every few minutes after that until done. To make sure the chicken is done, slice down the middle of the thickest part of the chicken. If you see any pink add another tablespoon of water and continue to cook until the middle is white. The honey will heat and create a nice sweet sticky glaze. After your chicken is fully cooked remove from the pan and let it rest for 5 minutes before slicing. This will keep your chicken nice and juicy.
3. While the chicken is resting go ahead and chop up your romaine and produce. Put everything in a large mixing bowl except for the cilantro and almonds and mix together. Now cut or slice your chicken as desired. On a separate plate put a bed of salad mix, followed by the chicken, then garnish with the cilantro and almonds.
4. To make the citrus chili dressing mix all the ingredients together in a small bowl until well combined. I served my dressing on the side but you could also toss with the salad if desired. Enjoy!
So have you guys ever heard of those people who are allergic to cilantro? I don’t even know if allergic is the right word, but it tastes funny to them. And by funny I mean dirt. I guess dirt tasting things aren’t really funny though. Especially considering the INCREDIBLE flavor of cilantro. My heart really goes out to those people, seriously I can’t imagine. No salsa or guacamole?! I couldn’t go on living. (Dramatica). Insert mental image of me fainting and succumbing to life’s harsh reality…
Speaking of life’s harsh reality, Anti-Paleo himself Mr. Brad ate the biggest bowl of this salad I’ve ever seen a human consume. Seriously he sat there for like an hour on the couch eating it while we watched Game of Thrones. And he doesn’t even like mango? Weirdo.