Foodie fridays: grilled chicken, mango, and avocado quinoa salad
A couple of weeks ago on a snowy May afternoon, we came home and found a package on our front porch.
We're still trying to erase from our mind that snow boots and a heavy coat were part of our attire on that day. Also, one should never have to search for a snow scraper in May. It’s just wrong. Mother Nature can be such a drama queen.
Trying to keep our mind distracted from the falling snow flakes and slushed-filled street, we opened the package with great anticipation. Inside was a fruit gizmo goodie bag from the lovely folks at Oxo. It was like looking into a UPS crystal ball filled with rays of sunshine and all things summer. We knew that in a few short weeks, our summer eating was going to be fruit-a-licious!
Now, just like every girl needs need a variety of shoes in her closet, she also needs a variety of gadgets in the kitchen. Cherry picker? You never know when you’ll bring back cherries from Washington. Strawberry Huller? A must. We buy strawberries by the pound at the Farmers Market and we don’t want to waste time slicing the tops off. Lame sauce. A mango cutter? You betcha! Cutting a mango by hand is so 1993. We are completely smitten with the mango cutter. When we are at the grocery store, we tend to give the mango the stink-eye because we don’t want to deal with the chopping drama.
So, you could imagine how excited we were when the mango cutter arrived in our life. Check out how simple it is to cut a mango! (Mind, the man hands. We need a woman assistant on food blog call).
All you have to do is place the mango vertically and press down with cutter! Voila! Instant mango slices. Can we get AMEN?!
After you have your slices, cut away the skin, and chop them into chunks. Throw the mango into a drink, dessert, or might we recommend into this chicken, mango, avocado quinoa salad. If you’re like us and would rather pound dirt than stand over a hot stove when it’s 174 degrees outside, this simple and refreshing salad is our go-to. It’s full of creamy avocado, grilled chicken, juicy mango, and heart-lighter quinoa. It’s summer in a bowl!
Print Recipe
Grilled Chicken, Mango, and Avocado Quinoa Salad
Yield: serves 4Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
1 1/2 cups quinoa, cooked
1 lb chicken tenders
salt and pepper
1/3 cup olive oil plus 1 tablespoon cooking oil
1 large mango, peeled, chopped
1 large avocado, halved, pitted, chopped
1 cup red onion, chopped
1/2 cup parsley, chopped
2 limes, juiced
Directions:
Preheat a skillet to medium-high heat. Add 1 tablespoon olive to skillet. Salt and pepper both sides of chicken tenders. Place chicken tenders in skillet. Cook for about 4 to 5 minutes on each side. Once cooked, set aside to let cool and then dice.
In a large mixing bowl, combine mango, avocado, parsley, quinoa, red onion, chicken, 1/3 cup olive oil, salt/pepper, and lime juice. Serve as a main or as a side dish!
adapted from Food and Wine Magazine
All images and text ©Fisiz for Fisiz
