Monday, May 14, 2012
"Chicken" Salad with Mango Salsa
Chicken Salad with Mango Salsa
3/4 cup brown rice
2 teaspoons extra virgin olive oil
1 bag Morningstar Chik'n Strips, thawed and chopped
4 cloves garlic, chopped
1 small yellow onion, chopped
1 avocado, peeled, pitted, and chopped
1 mango, peeled, pitted, and chopped
1 teaspoon chili powder
1 15 ounce can organic black beans, drained and rinsed
2 tablespoons cilantro, stemmed and chopped
1/2 teaspoon sea salt
1 head red leaf lettuce, rinsed and torn
Cook rice according to package instructions.
Meanwhile, heat oil in a large non-stick skillet. Sauté onion and garlic until soft. Add Chik'n and sauté until brown.
Prepare salsa by gently mixing avocado, mango, and chili powder. Set aside.
Mix rice, chicken mixture, beans, cilantro, and salt in a large bowl.
Place lettuce on individual plates. Top with rice mixture. Then add mango salsa.