I love how crisp, sweet and hearty this salad is. Even Jason goes back for seconds because it’s so delicious! The two of us can polish this recipe off for dinner and we’re satisfied, so it could serve 3 people if you served something else with it.
Feeds 2-3 people
Salad:
1 large stick of celery
1 mango
1 avocado
1/2 cup red or purple grapes (whole or sliced in half)
1/8 cup goat cheese, crumbled (about a 1-2 cm cut off a log)
1/4 cup crumbled bacon (or real bacon bits – I use Costco bacon bits)
2 cups old fashioned coleslaw mix (if you can’t find old fashioned, the regular style is fine, it’s just larger pieces)
1 chicken breast from a store bought rotisserie chicken (you could add more chicken depending on how much you want)
2-3 Tbsp chopped almonds
Put all salad ingredients into a large bowl (cut the avocado last so it doesn’t brown)
Dressing:
1 chipotle pepper in adobo sauce (or less if you don’t like things spicy… you can also add some of the sauce if you like it really spicy!)
1/8 cup red wine vinegar
1/8 cup olive oil
salt & pepper
1 Tbsp mayo
Put the dressing ingredients in your Magic Bullet or blender/small food processor until well blended
Pour dressing on top of salad and mix all together in a bowl. Serve and enjoy!
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