This very simple salad doesn’t need much of a recipe: it’s just cooked chicken, cucumber, mango, and mint.
Much like other salads I’ve posted recently, I never found it needed a dressing (which is good, since it’s hard to do many dressings without vinegar, which I can’t have right now). Between the mango and the mint, there’s a lot of flavor in every bite.
It really does need fresh mint and fresh mango to make it work.
This salad keeps for several days.
I love this salad. It’s easy, quick, delicious, and health. The ingredients also keep for half a week, meaning I can buy the ingredients on Saturday and then make it on Wednesday to eat on Thursday and Friday – which is what I’ve done for the past month or so!
It also fits in my newly-difficult diet since it’s both histamine-free and tyramine-free.
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My husband and several of our friends have enjoyed this salad, as have I! It’s pretty easy to make, and totally delicious.
While my toddler (almost 3) doesn’t go in much for salads, she enjoyed the pieces of this separated out on her plate – she had some of the goat cheese, cranberries, kale, and chicken.
I’ve been ge
tting store bought Tikka Masala sauce and throwing roasted veggies and chicken in it for the past few weeks (when I like a dish, I really like a dish). While that’s delicious and quick, it’s probably not the healthiest. So today I decided to make my own sauce. This is based on this Skinny Chicken Tikka Masala recipe, but with on what I had on hand (and with veggies in place of chicken). Mom, this one’s for you 😉 Continue reading
Rarely Fancy 