One of our favorite ways to celebrate summer is (you guessed it) outdoor dining. And while we love the seasonal staple of barbeque, these warmer days are also perfect for lighter meals. Whether you’re hosting friends for an al fresco supper, or throwing together a simple family dinner to enjoy on a warm summer evening, a fresh, substantive salad is a great alternative to heavier, grilled meals.
So in the name of health, and color, and flavor, we introduce you to a popular Café Vida dish that’s easy to replicate at home: The Mango, Chicken, and Avocado Salad. A nutrient-rich dish with just the right amount of sweetness from the mango, healthy fat from the avocado, and lean protein from chicken—this is one of the best way to get your greens this summer.
And you didn’t think we’d forget about a seasonal beverage, did you? Be sure to check out all three of our summer-inspired sangrias. Refreshing and full of flavor, these red, white, and rosé recipes pair your favorite wine with delicious summer fruit. Find them here!
Café Vida’s Mango, Chicken, and Avocado Salad
Serves one.
Ingredients
6 oz grilled chicken breast, ¼” slices
½ cup mango, julienned
½ cup jicama, julienned
½ avocado, sliced
1 tbsp mint
4 cups mixed greens
2 tbsp almonds, roasted
5–7 red onion rings, thinly sliced
3 tbsp Mango Chutney Vinaigrette (see recipe)
Flax and chia seeds to garnish
Directions
Place all ingredients, from grilled chicken to red onion, in a large metal mixing bowl. Using tongs, gently toss the ingredients with the vinaigrette until everything is evenly distributed. Plate and sprinkle the salad with flax and chia seeds to garnish.
Mango Chutney Vinaigrette
Ingredients
2 cups mango chutney (we used Major Grey’s)
1 cup lemon juice
1 cup balsamic vinegar
½ tsp cumin
½ tsp red pepper flakes
1 tsp sea salt
2 ½ cups olive oil
Directions
Place all ingredients, except oil, into a food processor. Process for 30–60 seconds until smooth and evenly combined. Stop machine and scrape sides with a rubber spatula as necessary. While machine is still running, slowly drizzle in the oil to form a stable emulsion. Stop machine and scrape sides with a rubber spatula as necessary, adding the vinaigrette to a separate dish to store.
As featured in the summer issue of One Lombard. For recipes, event photos, and the latest club news, click here to read the latest edition or pick up a copy at the Club!