Description
A vibrant, sweet, and earthy salad blending crisp spinach, golden mango, plump blueberries, and grilled chicken. Tossed in a tangy lime-olive oil dressing with smoky chili and toasted pepitas, this dish balances acidity, sweetness, and protein for a refreshing, modern fusion meal.
Ingredients
4 cups fresh spinach leaves
2 medium ripe mangoes, sliced
1 cup blueberries
1 lime, juiced (about 2 tablespoons)
3 tablespoons extra virgin olive oil
1/2 teaspoon ancho chili powder or Kashmiri chili powder
1/4 teaspoon ground cinnamon leaf extract
1/2 cup grilled chicken breast, thinly sliced
1/4 cup toasted pepitas
1/4 cup chopped fresh cilantro or parsley (garnish)
1/4 teaspoon sea salt (adjust to taste)
Instructions
Preheat grill pan to medium-high heat. Season chicken breast with a pinch of sea salt and grill for 3 minutes on each side until golden and fully cooked. Let rest, then slice thinly.
In a large bowl, whisk together lime juice, olive oil, ancho chili powder, cinnamon leaf extract, and sea salt to create the dressing. Reserve 1 tablespoon to drizzle over the salad.
Toss spinach leaves in the bowl with the dressing. Top with mango slices, blueberries, grilled chicken, and toasted pepitas. Garnish with fresh herbs.
Serve immediately or chill briefly for enhanced flavor balance.
Optional: Toast a small handful of almonds or pecans for added crunch before serving.
Notes
Substitute grilled chicken with tofu for a vegetarian version. To enhance smokiness, prefer Kashmiri chili over ancho.
Dressing emulsifies best at room temperature; whisk vigorously but avoid overwhisking to preserve airiness.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Grilling/Tossing
- Cuisine: Modern American Fusion
Nutrition
- Serving Size: 1 serving (approx. 1 cup salad + chicken)
- Calories: 280
- Sugar: 22g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 40mg