Chicken, Mango and Avocado Salad

It’s salad time! Spring is here, summer is around the corner and that means peeling down the layers of clothing and enjoying the great outdoors. Whether you’re working with one of our weight loss centers or doing it on your own, salads make the dieting process easier while keeping you healthy and feeling full. This recipe for Chicken, Mango and Avocado Salad is healthy and refreshing, perfect for lunch or dinner.  

The beauty of this salad is that it’s delicious, low carb and packed with nutrients. Lean protein such as chicken plays a key role in weight loss because it fills us up while helping us increase our lean muscle mass. The greater our lean muscle mass is, the harder our metabolism works, resulting in a higher number of calories burned throughout the day.

Spinach is low in fat and calories, yet packed with dietary fiber, which also helps to fill us up and promotes healthy digestion. This green leafy veggie is a great source of iron, zinc, niacin and vitamins A, B6, C, E and K, and also contains good levels of protein, folate, thiamin, calcium, manganese, magnesium, copper, potassium and phosphorus. Avocados are packed with healthy fats, potassium and an array of vitamins and minerals, and mangoes are loaded with fiber, vitamin C, pectin and a host of antioxidants. Ginger is renowned for its healing properties and adds a tasty zing to this delicious salad.

For dressing, try a simple vinaigrette dressing or olive oil and balsamic vinegar. Click this link for information about our weight loss centers throughout Southern California.

12 oz lean chicken breast, grilled
4 cups baby spinach
1 cup avocado, diced
2 tsps fresh ginger, grated and peeled
1 cup mango, diced
½ cup scallions, diced
Himalayan sea salt and freshly ground pepper to taste 

Slice the chicken breasts to desired thickness. Add the diced avocado, scallions, ginger and mango and toss well. Either fill a salad bowl or individual plates with baby spinach and then top with the chicken, avocado and mango mixture. Season with Himalayan sea salt and freshly ground pepper. Serve with dressing on the side. 

Makes four servings.

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