Mango and Cashew Salad

Time: 20 min Servings: 1

Ingredients

2 cups arugula or mixed greens

1 grilled or baked chicken breast (4 ounces), sliced

1/2 cup frozen or fresh mango, cubed

1/2 cup orange or red bell pepper, sliced

1/4 cup cucumbers, sliced

1/4 cup red onion, thinly sliced

3 Tbsp cashews, roasted and unsalted

Lime Vinaigrette

1 lime, juiced

1 tbsp extra virgin olive oil

1 tsp organic maple syrup

1/4 tsp paprika

1/8 tsp salt

1/8 tsp pepper

Mint leaves (optional)

In a large bowl, add arugula/mixed greens and top with the chicken, mango, bell peppers, cucumbers, red onions, and cashews.
In a glass jar, add olive oil, lime juice, maple syrup, paprika, and salt and pepper. Shake, whisk, or blend until smooth and creamy.
Optional: add some finely chopped mint to the dressing before serving.
Top the salad with the dressing and enjoy.

Vegan: skip the chicken