Mango & Avocado Salad with Spicy Honey Chicken

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I really do love mangoes and avocadoes together, on salads, as salsa, I think that for most part mangoes are a lost fruit, if people just knew how good they are and can be a great addition to any dish.

I know that it may not be the easiest to obtain that delicious yellow orange-ish fleshy goodness, but the more you know how to cut it open the easier it is.

How do you cut a mango?

Mangoes have long flat seeds in the center and the best way to cut them is by cutting parallel to the seed.  Using a sharp chef’s knife, start just off the centerline and cut parallel to the seed.  If you come into contact with the pit, follow the contours of the pit and continue cutting. You’ll get three pieces: the pit and two so-called cheeks of mango pulp.  You can cut around the pit to get more, or do what I do, I peel that center piece and eat the flesh around the pit, like you do sometimes with a peach pit.

Take the tip of your knife cutting down in lines up and down as well as sideways of each so-called cheek, by pushing on the skin side popping the cubes upward, cut cubes off at base of the skin.

Spicy Honey Chicken

4 boneless chicken breast, trimmed
2 tbsp. olive oil
¼ tsp. cayenne pepper
3 tbsp. honey
1 ½ tbsp. apple cider vinegar
salt and pepper to season

In a small bowl whisk together honey, vinegar and cayenne; set aside

In a large skillet over medium-low heat, add oil, season chicken both sides with salt and pepper, cook chicken just until light brown, then flip. Start basting chicken with honey mixture, flipping chicken to baste both sides often until chicken is cook through and juices run clear.

In the meantime make

Mango and Avocado Salad

2 mangoes, cubed
2 avocadoes, cubed
¼ cup fresh cilantro, chopped
2 tbsp. honey
3 tbsp. mayonnaise (use Greek yogurt to make it healthier)
1 tbsp. lime juice
1 tbsp. honey Dijon mustard

In a medium bowl whisk together honey, mayo, juice and mustard, fold in mango, avocado and cilantro.

To serve place chicken on plate and top with Mango and Avocado salad, this dish is great with pecan rice, just make rice however you make rice and stir in a ¼ – ½ cup of chopped toasted pecans.

Another way of serving this summer dish would be to plate a bed of lettuce, top with sliced chicken, then Mango & Avocado salad…Which ever way you serve it…have fun with it and enjoy!!!

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