Chicken Salad with Mangos and Argan Oil Recipe
This is a very simple chicken and mango salad, and can be made with a good olive oil, instead of argan oil. But the argan oil gives it a slightly different, slightly Moroccan taste -- as well as adding lots of health benefits.
1 chicken breast (about 4 ounces)
1 tablespoon Argan Oil
1/2 teaspoon balsamic vinegar
Sea salt to taste
4 cups arugula, baby spinach or salad greens - washed and dried
1 ripe mango - peeled and diced into 1/2 inch cubes
1 red bell pepper - washed, seeded, and diced into 1/2 inch cubes/squares
olive oil or argan oil
Sea salt and pepper to taste
1/4 cup Marcona Almonds
- coarsely chopped
Rub chicken breast with oil, and liberally sprinkle salt and pepper on both sides. Grill over medium-low heat for about 4 -6 minutes per side or until just cooked through; juices should run clear and an instant-read thermometer should register 165 degrees. Remove from heat and cool slightly. Cut into 3/4-inch dice and set aside.
Place greens, mango and peppers in a bowl. Coat with argan oil, and then add enough balsamic vinegar so that you can taste it -- but it is not too sweet. Toss to coat, and then add salt and pepper, and almonds. Add warm, diced chicken and toss. Serve immediately.