One of my favorite things about summer besides relaxing at the beach, is all the varieties of salads that can be made. It’s such a perfect way to enjoy all the delicious fruits & veggies that are in season! And makes for such a quick & healthy meal.
This salad was created with the intention of using up what was in my fridge. My goal while I am home for maternity leave is to not let anything go bad & use up everything that we have.
These flavors came together really well … And possbly made what I would consider a perfect summer salad!
Dressing
1/3 cup lemon juice
1/3 cup olive oil
1/2 teaspoon lemon zest
1 clove garlic, crushed
1 teaspoon honey
1/2 teaspoon stone ground or dijon mustard
1/2 teaspoon jalapeno, minced (optional)
1/8 teaspoon black pepper
salt to taste
Whisk together all above ingredients.
Salad
2 coconut-orange marinated chicken breasts
1 small fennel bulb, finely chopped
1 mango, chopped
1 tablespoon fresh parlsey, minced
2 green onions, chopped
1 head frisee, chopped
1 avocado, chopped
- In a large bowl combine fennel, chicken, parsley and green onions.
- Top chicken mixture over frisee.
- Top with avocado and drizzle with dressing.
