Spicy Honey Chicken Salad +

From: OurBestBites

Salad

• 1-2 heads Romaine Lettuce, Red Leaf Lettuce, or Spinach

• 2 ripe but firm mangoes, chilled

• 2-3 ripe but firm avocados

• Thinly sliced red onion

Chicken

• 8 boneless skinless chicken thighs

• 2t granulated garlic

• 2t chili powder

• 1/2 t onion powder

• 1/2 t coriander

• 1 t kosher salt

• 1 t cumin

• 1/2 t chipotle chili powder

• 1/2 c honey

• 1 T cider vinegar

Honey Citrus Vinaigrette 

• 1 garlic clove, minced

• 1/2 T grated onion

• 1/3 C fresh orange juice

• 3T fresh lime juice

• 2T honey

• 3/4 t cumin

• 1/2 t salt

• 1/4 t ground black pepper

• 1/2 C vegetable oil 

For the Chicken: Combine granulated garlic, chili powder, onion powder, coriander, salt, cumin, and chipotle chili powder in bowl and mix well. Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Grill or broil chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling. Drizzle the reserved glaze on top of the finished chicken.

For the Dressing: Place all ingredients in a tightly sealed jar and shake it vigorously. Store in the fridge, and shake before dressing salad.

Assemble: Place lettuce or spinach on plate.  Slice avocados, mangoes, and onions.  Place on top of the lettuce. Slice chicken and put it on top of the salad.  Generously add the dressing to each salad. 

Mango Quinoa Salad +-

From: Our Best Bites

• 2 cups cooked quinoa at room temperature, or chilled
• 1 14 oz can black beans, drained and rinsed
• 1 medium mango, peeled and diced
• 1 red bell pepper, diced
• 6 green onions, thinly sliced
• 1 handful chopped cilantro (about 1/2 cup)
• 4 tablespoon red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1-2 tablespoons fresh lime juice
• kosher salt
• freshly cracked black pepper
• Optional: Sliced, peppered Chicken

Place cooked quinoa in a large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.