Ingredients
Scale
For the dressing:
- 1/2 of a ripe mango, peeled and pitted
- A small sprig of lavender leaves
- Juice of 1/2 of a lime
- 1/4 cup Chobani Key Lime Flavor Greek Yogurt
- 1/2 – 1 teaspoon freshly grated ginger root (I used about 1 teaspoon)
For each salad:
- 4 – 5 chicken nuggets (all natural, cooked and chopped) or leftover chicken
- Mixed greens
- 1/2 of a ripe mango, peeled & sliced
- 1/3 – 1/2 cup fresh mulberries (or other berries)
- Fresh edible flowers, for garnish (if desired)
Instructions
- Put the mango, lavender and lime juice into a handi chopper or mini food processor and process until smooth. Pour into a measuring cup: you should have about 1/4 cup mango puree. Pour this into a small bowl, add the yogurt and ginger and stir to mix well. Set aside.
- Cook (or warm) the chicken. While the chicken is cooking, fill your salad bowl (or plate) most of the way with greens and prep the mango.
- Chop the chicken and toss it on the salad, then arrange the mango slices and sprinkle with berries. Garnish with violas or pansies or other edible flowers. Serve with the dressing to drizzle over top.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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