Did you know it’s mango season right now? While I know these aren’t local, at this time of the year they are often on sale and they are the most ripe compared to other times. For me, this salad was all about highlighting the mango and finding other vegetables and toppings that would pair well with it. If making this for the week, you can see how I assembled the salad above. I then put the chicken and bbq sauce in separate containers.
Grilled BBQ Chicken
Serves 5
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BBQ Sauce of your choice
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1.5 pounds chicken, sliced thinly into portions
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Sea salt and pepper
Marinate chicken in 1/4 cup BBQ sauce for 2-6 hours. Grill until chicken is tender and the inside of each piece registers 165F. Set aside.
Tropical Mango Salad
Serves 5
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2 small mangoes, diced
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1 pint heirloom baby tomatoes, cut in half
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2 red bell peppers, diced
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6 ounces pea shoots + 6 ounces baby arugula (or other green of your choice)
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2 avocados, diced
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juice of 1 lime
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dressing of your choice (lime or lemon based is recommended)
This salad is quite simple. A few things I did here (and would suggest). The avocado diced can last a day or two, especially if you squeeze lime on it. However, I recommend waiting on dicing the avocado until the day you are eating the salad to it stays as fresh as possible. Everything else is fine to dice beforehand. I had this with a vinaigrette made with olive oil, lemon juice, and lime juice.