Maybe someone has told you before that eating salad can change your life (cough, infomercials, your doctor, 1-800-Jenny, cough). But I’m not kidding this time. This salad is amazing.

The idea for this salad came at the grocery store. I asked Nick what he wanted for lunch. He said, “salad.” And before you know it, my basket was full of things like jicama, mango, cilantro and avocado. We went Mexican, baby!

I loved this salad! It was so fresh, full of innumerable complimentary flavors. My mouth was just bursting! And, hello, I usually never eat salad dressing (I just make it for Nick), but this one I couldn’t pass up. It was out-of-this-world delicious. Do yourself a favor, and make this. A life-changing moment awaits you.

Salad Components:
Romaine Lettuce, chopped
Jicama, chopped or julienned (don’t be afraid of jicama! it’s crunchy, sort of like a radish.. yum!)
Avocado, chopped
Cherry Tomatoes, halved
Cucumbers, chopped or julienned
Yellow Bell Pepper, sliced or chopped
Mexican Spiced Chicken (see below)
Mango Cilantro Dressing (see below)

Mexican Spiced Chicken
makes as much as you want!

chicken breasts
chili powder
cumin
salt
pepper
olive oil
fresh garlic, chopped

Heat a few tablespoons olive oil in a medium skillet. While the skillet is heating, mix two parts chili powder, one part cumin, fresh garlic and salt and pepper to taste in a medium bowl. add olive oil just to moisten. Add chicken breast and cover with seasonings. Saute chicken breasts until cooked through. Let cool and slice or chop.

Mango Cilantro Dressing
(makes a cup or two)

1 fresh mango, chopped
a handful fresh cilantro, chopped
1-2 tablespoons honey
juice of one lime
salt and pepper
1/4-1/2 cup olive oil

Add all but the olive oil into a food processor and blend until smooth. Slowly, with the food processor running, add the olive oil until you reach your desired consistency/taste.