DO THIS SALAD WITH PORK, TURKEY CUTLETS OR JUST CHICKEN ENJOY DAN:

SALAD WITH MANGO AND CHICKEN by CHEF DAN:


Serves 4



INGREDIENTS:



4 chicken breasts halves, boneless, skinless

1 large ripe mango, peeled, pitted, and cut into 1-inch pieces

1 English cucumber, cut into 1-inch pieces

3 large hand-full’s of organic half&half spring mix&baby spinach, or head of romaine, chopped

2-1/2 tablespoons olive oil

2 tablespoons DAN’S honey

2 tablespoons lime juice

1 tablespoon chili powder

Salt and pepper to taste



DIRECTIONS:



1. In a skillet; heat 1 teaspoon oil over medium-heat.

2. Season chicken breast with salt & pepper, and ½- tablespoon chili powder.

3. Cook until chicken is browned, about 4 minutes each side.

4. Transfer to cutting board and tent with tin-foil.

5. Let sit 5 minutes before thinly slicing.

6. In a large bowl, whisk together 2 tablespoons olive oil, 1/2- tablespoon chili powder, DAN’S honey, and lime juice.

7. Add mongo, cucumber, and lettuce and toss to combine.

8. Divide salad on plates and serve with chicken slices.

ENJOY DAN: (ROCK-ON)