Anyone wishing they could escape the cold and relax on a tropical island? 🖐I can't be the only one. Must have been that beach lounging daydreaming while I ate a perfectly ripe mango this week that inspired today's recipe. As you know I’m not much for salads, but this isn't your average lettuce, veggies, and basic dressing salad. This medley of good-for-you fruits, herbs, and lean protein is SO refreshing plus the savory heat of the dressing… it’s the sunshine on top! 🌞
2 Tbsp. 100% pineapple juice
1 Tbsp. apple cider vinegar
1½ tsp. extra-virgin olive oil
1 medium Serrano chile seeded, finely chopped
¼ tsp. chili powder
¼ tsp. ground cumin
¼ tsp. sea salt (or Himalayan salt
¼ tsp. ground black pepper
¼ medium medium mango peeled, cubed
¼ medium medium avocado cubed
¼ cup cubed fresh pineapple
½ cup cubed jicama
3 oz. cooked chicken breast boneless, skinless, cut into bite-size pieces
12 fresh cilantro leaves chopped (for garnish; optional)
Combine pineapple juice, vinegar, oil, Serrano chile, chili powder, cumin, salt, and pepper in a small bowl; whisk to blend. Set aside.
Place mango, avocado, pineapple, jicama, and chicken in a medium bowl; mix well.
Drizzle with dressing; toss gently to blend.
Garnish with cilantro if desired.
Portion Fix Containers: 1 Green, ½ Purple, 1 Red, 1 Blue, 1½ tsp.
Find more information about this new flavor on Beachbody's blog here.