Mango Chicken Salad with Chipotle Dressing

 Mango Chicken Salad with Chipotle Dressing

 One of our favorite meals and a frequent choice for our meal plan is this absolutely delicious Mango Chicken Salad with Chipotle Dressing. The original inspiration for this came from the wonderful Sarah Fragoso at Everyday Paleo, but it has really changed and evolved so much since I first glanced at the original recipe that it has become a creation all of its own. (Have you noticed that we like mangos yet?)

One of the great things about this particular recipe is that you can do most of the preparation ahead of time, so that it can be really quick and easy to throw together on a busy weekday evening. The chicken is precooked, so I will often bake a pan of chicken breasts in the oven earlier in the week for this recipe. Then it is a matter of chopping up some peppers and onions, cooking up some bacon and assembling the salads. It is especially nice when you are having guests for dinner, since you won’t be stuck in a hot kitchen and can enjoy some fellowship and conversation.

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Mahi Mahi with Mango Salsa

 Mahi Mahi with Fresh Mango Salsa  DSC_1874

I was trying desperately to come up with something to eat for dinner the other night, since I had forgotten to thaw anything out. My musings led me to fish, because it can be thawed in a matter of minutes in cold water. So I went out to the freezer and pulled out some Wild-Caught Mahi Mahi filets. And then I began to ponder how to dress it up, from a plain fish meal to something extraordinary. I looked around my kitchen, saw some mangos at just the right level of ripeness, grabbed a cucumber and a serrano pepper, and a delicious meal was born! The sweetness of the mangos was nicely balanced with the tanginess of the lime juice, and just a touch of heat from the serrano made it a real husband-pleaser.

It was pretty quick and simple to throw together, which was especially good because both kiddos are sick and want to be held by mommy constantly. Prepare the Mahi Mahi anyway you would like. I cooked them on the griddle, but they could be baked, broiled, or grilled with equally delicious results. Paired with tostones, cucumber salad, and some fresh avocado, it was a perfect light meal for a hot summer day (the downside to living in Florida is that summer lasts well into October, and sometimes beyond.)

Mahi Mahi with Fresh Mango Salsa
Serves 4
A quick and easy dinner that will keep you and your kitchen cool.
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Total Time
25 min
Total Time
25 min
For Fish
  1. 4 Wild-Caught Mahi Mahi Filets
  2. Healthy fat of choice
  3. Salt and pepper, to taste
For Fresh Mango Salsa
  1. 1 ripe mango, peeled and diced
  2. 1/2 C cucumber, peeled, seeded and diced
  3. 1 serrano pepper, seeded and finely chopped (any chile will do, it just depends how hot you like it)
  4. 2 Tbsp green onions, diced
  5. Juice from 1 lime
  6. salt and pepper, to taste
  7. 1-2 Tbsp fresh cilantro, chopped (opt.)
  1. Preheat the griddle, and lightly coat bottom with the fat of your choice (i.e. bacon grease, lard, coconut oil, olive oil). Season fish filets with salt and pepper.
  2. Cook fish filets for 5-7 minutes on each side, until fish flakes easily with a fork and is cooked through.
  3. While the fish is cooking, prepare the mango salsa by gently stirring all ingredients together until well-combined. Season with salt and pepper to taste.
  4. Serve by spooning the mango salsa over the fish. Enjoy!
  1. I served this with tostones, a simple cucumber and onion salad, and fresh avocado slices. For the kids, I made them a simple salsa, without the chile or green onion.
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