Mango and Avocado Salad with Creamy Pine Nut Dressing
When it comes to creating a dish that is both delicious and nutritious, the combination of fruits, vegetables, and protein never fails to impress. In this blog post, we bring you a delightful recipe that merges the vibrant flavors of mango and avocado with the creaminess of queso fresco and a zesty pine nut dressing. To elevate this dish further, we'll top it off with succulent grilled chicken, resulting in a perfect balance of flavors and textures. Let’s dive in!
Mango and Avocado Salad with Creamy Pine Nut Dressing
Ingredients
For the Salad:
2 ripe mangos, peeled, pitted, and diced
2 ripe avocados, peeled, pitted, and diced
4 cups bib lettuce
1 cup queso fresco, crumbled
1 lb chicken breast
For the Creamy Pine Nut Dressing:
1/4 cup pine nuts
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon honey
1 garlic clove, minced
Salt and pepper to taste
Instructions
In a small skillet, lightly toast the pine nuts over medium heat until they turn golden brown. Set aside to cool.
In a blender or food processor, combine the toasted pine nuts, olive oil, lemon juice, honey, minced garlic, salt, and pepper. Blend until the mixture becomes smooth and creamy. Adjust the seasonings to your taste preference.
Preheat your grill or stovetop grill pan to medium-high heat, season the chicken with salt and pepper or your preferred seasoning.
Grill the chicken for about 8-10 minutes per side or until cooked through. Allow it to rest for a few minutes, then slice it into thin strips.
In a large bowl, combine the diced mangoes, avocados, and bib lettuce. Toss gently to combine.
Pour the creamy pine nut dressing over the salad mixture and toss until well coated.
Sprinkle the crumbled queso fresco over the salad, reserving some for garnish. Add the grilled chicken strips on top of the salad.
Garnish the salad with the remaining queso fresco and a sprinkle of pine nuts for added crunch.
Serve immediately and enjoy the harmonious blend of flavors and textures!
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