Bird of Paradise Chicken Salad
Transport your taste buds to a tropical paradise with this vibrant Bird of Paradise Chicken Salad, a harmonious medley of bright flavors and wholesome ingredients. Succulent, pan-seared chicken breast is paired with a colorful array of fresh mango, juicy pineapple, crisp red bell pepper, and creamy avocado, all nestled atop a bed of tender mixed greens. Toasted almonds add a delightful crunch, while fresh cilantro infuses an herbaceous touch. The zesty citrus dressing, made with orange juice, lime juice, honey, and Dijon mustard, ties everything together in perfect balance. Ready in just 35 minutes, this gluten-free, protein-packed salad is not only visually stunning but also bursting with tropical-inspired goodness, making it a perfect choice for a refreshing lunch or a light dinner. Serve it immediately and savor every bite of this healthy, flavor-packed creation!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 6 cups mixed greens
- 1 large mango
- 1 cup pineapple
- 1 large red bell pepper
- 1 large avocado
- 0.5 cup toasted almonds
- 0.25 cup fresh cilantro
- 3 tablespoons orange juice
- 2 tablespoons lime juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
Instructions
Season the chicken breasts with 1 tablespoon of olive oil, salt, and ground black pepper.
Heat a skillet over medium heat and cook the chicken breasts for 6-7 minutes per side, or until fully cooked. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
While the chicken is cooking, peel and dice the mango, cut the pineapple into bite-sized chunks, slice the red bell pepper into thin strips, and cube the avocado.
In a small bowl, whisk together orange juice, lime juice, honey, Dijon mustard, and the remaining tablespoon of olive oil to create the dressing.
In a large mixing bowl, combine the mixed greens, mango, pineapple, red bell pepper, avocado, toasted almonds, and fresh cilantro.
Add the sliced chicken to the salad and drizzle the citrus dressing over the top.
Toss the salad gently to combine all the ingredients and evenly coat with the dressing.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3380 mg | 147% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 37.2 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3321 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
