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Chicken/mango/avocado
salad with blackberry dressing: contributed
by Nicole Drexel
2 boneless skinless chicken breasts (straight from
freezer okay)
~ 16 oz water
ripe avocado diced
ripe mango diced
ripe Asian pear diced
2 green onions diced
3 cups salad greens (mixed is best)
2 large mushrooms
1 c snap peas
red pepper
1 tbsp sunflower seeds or almonds
Put chicken breasts in a small frying pan with 6-8
oz of water, put lid on pan and on medium heat allow chicken to
steam cook. Begin preparing the salad and dressing (see recipe below).
Check chicken in 3-5 minutes, flip and add more water and a dash
of kosher salt on each chicken breast. Cover and allow to cook until
chicken is done. You want all the water to evaporate at the end
so the chicken gets a nice light browning, but don’t let it
burn. If the chicken is not finished cooking but the water has evaporated,
always add more water. Finish salad and dressing. When chicken is
finished cube and serve on salad. Use as much dressing as you'd
like, it's very low in calories and fat.
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