Warm 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.
ingredients 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
directions 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.
serves 2
Warm Chicken Salad with Argan Oil Recipe
Warm 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.
ingredients 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
directions 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.
While we don’t usually recommend cooking with extra virgin olive oil (we want to preserve those precious polyphenols and get the most flavor and nutrition out of them!), we couldn’t...
While we don’t usually recommend cooking with extra virgin olive oil (we want to preserve those precious polyphenols and get the most flavor and nutrition out of them!), we couldn’t...
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