Mango Chicken Salad with Honey Lime Dressing

I have not posted in a long time!!  Much going on over here the last little while.  Kids are in bed, and I am sitting down to a quiet (and quick) meal.  Wow…except for that wind that just came up and made the house creeeeeeek.  Storm coming.

I had a couple of big juicy chicken breasts delivered the other day, so this afternoon when the kids were running around like maniacs I decided that I at least had time to throw some seasoning on one of them and toss it in the oven.  So this recipe starts with leftover chicken breast 🙂  I LOVE quick one bowl dinners… seriously love…..  since having children dinner time is tough.


So start with a cooked seasoned chicken breast (however you like it with the seasoning) and bbq’d or baked.

Serves 1 :

1 Cooked seasoned chicken breast chopped

Half an avocado chopped

1/4 red pepper chopped

Half a green onion chopped

1/2 to 3/4 of a ripe mango peeled and chopped

Chopped walnuts for sprinkling on top


1 Tbsp Olive Oil

1 Tbsp Honey

Juice of 1 small lime

Sea Salt & Pepper to taste

Add all ingredients to your bowl.

Whisk the dressing ingredients in a separate small bowl until combined.  Pour over your Mango Chicken Salad and done!

Ok I’m going to go and eat my Mango Chicken Salad now and watch International House Hunters and dream of crystal blue waters in far away places  😉



Fish Tacos with Mango Pineapple Salsa

The Salsa and Coleslaw in this recipe can be made ahead of time and stored in the fridge for even a few days, so all you have to do at dinner time is cook the fish, assemble and eat!



Corn Tortillas (about 6)

The Fish:

4 Haddock Fillets (fresh or frozen)

2 Tsp Ancho Chili Pepper Seasoning

The Salsa:

1 Large Mango peeled and chopped into small cubes

10 cherry tomatoes quartered

1/2 cup Pineapple chopped into cubes

1/4 cup Cilantro roughly chopped

Juice of 1/2 lime

The Coleslaw:

6 cups Coleslaw (use the pre-packaged to make it easy!)

1/3 cup Greek Yogurt

3 Tbsp. Apple Cider Vinegar

3 Tbsp. Honey

Salt & Pepper

To Make:

Combine all Salsa ingredients in a bowl to combine.

In a small bowl make the Coleslaw: Combine the greek yogurt, apple cider vinegar, honey and salt and pepper.  Pour over cabbage mixture.

Lay fish fillets out on a parchment paper lined baking sheet and sprinkle with 1/2 Tsp of Ancho Chili Pepper seasoning each.  Cook according to directions (frozen) or fresh (approximately 12 minutes or until opaque and flakes apart easily).

You can warm your Corn Tortillas in the oven or grill them on the bbq for a couple of minutes on each side while your fish is cooking (I find them best when grilled…it brings out the flavour).

Assemble the flaked fish, salsa and coleslaw on your Corn Tortillas and Enjoy!