We are in the absolute bitter, soul-crushing throes of winter here in Michigan. To make up for the fact that I am not sitting on a beach in some tropical paradise, I decided to create the next best thing: a quick, fresh meal to help me battle the cold.
Since the last thing I want to do when I come home from work is cook, I want to build up an arsenal of 20 minute recipes that are so easy I can make them on autopilot (AKA, my post-work stupor). So I present to you the first recipe of the bunch. It has avocado, mango, and chicken--a combo that can do no wrong. Plus it's relatively cheap and can be stretched into lovely lunch leftovers. Ready in 20, let's roll!
- 2 chicken breasts
- 1 avocado, diced
- 1 mango, peeled and diced
- 1 red bell pepper, diced
- 1/2 red onion, diced
- Juice of 1 lime
- salt and pepper
- 1/2 teaspoon garlic powder
While the chicken is poaching, dice the avocado, mango, bell pepper, and red onion into small chunks. Add the chopped cooked chicken and toss the whole salad in lime juice. Season with salt, pepper, and garlic powder. Serve the salad over spinach and/or quinoa. Makes 4-6 servings.
And that, my friends, is how you destroy winter. Bam.
P.S. Leftovers make great wraps for lunch. I like to use Trader Joe's spinach tortillas or a romaine lettuce leaf. I'm excited to make this salad in the summer with sweet corn and diced cherry tomatoes.
Looking for more quick meals? Check out other recipes in the Ready in 20 series such as Thai Turkey Burgers with Mango Sauce and Avocado.
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