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Chicken Mango Salad

Chicken Mango Salad

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If you are a Houstonian, there’s a 99% chance you have been to Molina’s. My family went every Friday night just so my parents could get their Tex-Mex on. My brothers and I, on the other hand, would get our chicken dinosaurs and queso fix. Those things were my jam.

My undying love for those damn chicken dinosaurs eventually came to an end when I was no longer allowed to order off the children’s menu (smh). It was bittersweet though, because that void was filled the second I bit into their Pollo Mango Salad. Oh man, is that salad good. So good in fact I made my own version of it—and Jonathan thinks it’s even better than the real deal.

And while I know this recipe may be a few weeks past its time—since mangos aren’t really in season anymore— I’m posting it anyways because (fresh mangos or not) this salad is BOMB and it’s STILL in our weekly rotation for dinner.

Chicken Mango Salad

Serves: 4

Prep Time: 30 minutes

Cooking Time: 14 minutes

Total Time: 44 minutes


For the Mango Dressing:

  • 1 large mango, peeled, roughly chopped

  • 1/4 cup limes, freshly juiced (about 2 medium sized limes)

  • 1/4 cup orange juice, fresh

  • 1-2 Medjool dates (add the second if you want to adjust the sweetness)

  • 1/2 tsp cumin

  • 2 cloves garlic

  • 1/3 cup avocado oil

  • 1-2 tablespoons Jalapenos, diced

  • 3 tablespoons cilantro, finely chopped

  • 1/2 tsp black pepper

  • 1/2 tsp salt

For the Chicken Marinade:

  • 4 Boneless, skinless chicken breasts

  • 1-2 tablespoons olive oil

  • 1 tsp salt

  • 1 tsp cumin

  • 1 tsp paprika

  • 1 tsp chili powder

  • 1/4 tsp cayenne pepper

  • 1/2 tsp black pepper

  • 2-3 garlic cloves, diced

  • Zest from 1/2 lime

  • 2-3 limes, freshly juiced

For the Toppings:

  • 1 package of spring lettuce mix

  • 1/4 Jicama, thinly sliced

  • 2 large mangos

  • 2 red bell peppers, diced

  • 2 avocados, sliced

  • Cilantro, chopped, to taste

  • Fresh mint, to taste


  1. In a medium sized bowl, whisk the chicken marinade ingredients together until combined. Add the chicken breasts and toss until coated. Marinade for at least 30 minutes.

  2. While the chicken marinates, combine all of the mango dressing ingredients in a high-powered blender and pulse until creamy and smooth. Refrigerate until ready to serve.

  3. Heat a skillet with 1 tablespoon of avocado oil, over medium high heat. Add the chicken and cook for about 7 minutes on both sides. Remove from heat and slice.

  4. Add the spring mix to your individual salad bowls. Then top the salad with jicama, mangos, peppers, avocado, and chicken.

  5. Garnish with fresh mint and cilantro.

Enjoy XX!

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