Time to take advantage of the fresh fruits at great prices as we move into summer! This fresh salad will have your family begging for more all the while keeping everyone healthy and happy! Give it a try – it’s easy and perfect for that mid-week busyness.

Mango Chicken Salad

8 oz Chicken Breast (boneless, skinless) copped into inch pieces

1 Avocado (large)

2 tbsp Lemon Juice

2 tbsp Extra Virgin Olive Oil

1/4 tsp Sea Salt

1 Red Bell Pepper (small, finely chopped)

¼ Cucumber (deseeded and finely chopped)

4 stalks Green Onion (sliced)

½ Mango (finely chopped)

4 cups Baby Spinach


Warm a pan with 1tbsp olive oil, add the chicken and cook for about 15 to 20 minutes until cooked through.

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.