Chicken, Mango, Avocado & Bean Salad
Chicken, Mango, Avocado and Bean Salad
This has been the week of fridge foraging to make salads, and they have been really good. I have to share this one too!
2 Chicken Breasts (cubed, seasoned with 4 cloves garlic (smashed), cayenne, salt, pepper and olive oil)
½ cup Couscous
2 cups cooked Kidney beans
2 cups cooked Chick peas
1 Mango (chopped)
1 Red Pepper (chopped)
½ Red Onion (finely diced)
3 Avocados (seasoned with salt and the juice of half a lime)
½ cup Fresh Cilantro (finely chopped)
½ tsp cayenne
1 tsp chili powder
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
STEP # 1 : Chicken Prep
Coat a pan lightly with olive oil. Turn burner to medium heat Place chicken, garlic and spices in pan. Cook thoroughly by turning chicken often. For best results towards the end of cooking let the chicken begin to sear and even char just slightly. Total cook time (12-15 minutes)
STEP # 2 : Couscous Prep
Boil 1 cup water. Add ½ cup couscous to boiling water. Cover and remove from heat. After 5 minutes fluff couscous with fork.
STEP # 3 : Salad Assembly
Get a large bowl! If using canned beans drain and rinse thoroughly. Season with a pinch of salt and pepper also add ½ tsp cayenne pepper and 1 tsp chili powder. Add the chopped red pepper, mango, diced red onion and avocado (seasoned with salt and juice of half a lime). Add the couscous, chicken, cilantro. Finish with a tbsp of extra virgin olive oil and tbsp of balsamic vinegar.
STEP # 4 : Enjoy
Can serve immediately or cover and put in fridge for a few hours even over night. Tastes even better the next day!