Wednesday, February 6, 2013
Summery winter greenery
We're over the comfort foods that I mentioned in my last few recipe posts. We braved a veritably frigid winter for about two weeks in January (30-40 degree weather in Los Angeles is as real as winter gets here), but now the weather has slowly inched towards the warmer temperatures, which coincides with our systems' craving for fresher foods, specifically in the green category, for we're tired of traditional winter fare - soups, heavier proteins, and carbs. We had a bunch of odds and ends in the kitchen, which manifested themselves into a mango chicken salad of sorts. It turned out rather tasty, and our guests scarfed down the salad more speedily than the main entree that night. One can't go wrong with avocado, mango, and grilled chicken as salad complements. We've definitely been making this salad on repeat since then - it's fast to throw together, full of nutrients, rich in protein, and replete with satisfying textures.
Mango Grilled Chicken Spinach Salad with Raspberry Vinaigrette
Red onion, thinly sliced
Carrots, grated into thin strips
Greek kalamata olives
Avocado, thinly sliced
Freshly ground pepper
1 tbsp extra virgin olive oil
1/4 cup organic apple cider vinegar
3 tbsp seedless sugar-free raspberry jam
Handful of fresh raspberries
1. Combine spinach, red onion, carrots, kalamata olives, avocado, mango, and grilled chicken. Season with some freshly ground pepper. Top with roasted pistachios and almonds.
2. In a food processor or blender, combine extra virgin olive oil, apple cider vinegar, jam, and raspberries. Blend until smooth. Drizzle dressing lightly over salad and enjoy!