Wow, we’re already at the end of August and quickly turning the corner toward fall!
I don’t know about you, but I’m going to savor these last few weeks of summer.
Not because I love the heat. Believe me, here in Arizona we start wishing for fall in early July!
But I do love all the late summer fresh produce piled high in our grocery stores and farmer’s markets right now.
I was inspired to make this easy paleo salad recipe when the Hubs brought home a couple of ripe mangoes last week. They were so sweet and juicy, I just had to come up with the perfect salad for them.
I added strawberries, avocado and a little red onion to make this paleo salad a really tasty ensemble. For the protein, I decided a few pieces of grilled chicken generously seasoned with my Everyday Seasoning Salt would be perfect. The seasoning adds an extra savory kick to the chicken without overpowering the natural sweetness of the fruit.
I drizzled everything with my favorite honey-lime vinaigrette, and sprinkled this colorful creation with slivered almonds to add a little extra crunch.
I love summer meals like this one! They taste so good and they’re super easy to whip together.
This would be a really easy paleo recipe to serve at your Labor Day BBQ. It’s a delicious way to say farewell to summer and it’s a guaranteed crowd pleaser.
Try this light and delicious paleo recipe while the grilling weather is still good.
Enjoy, and as always, let me know what you think with a quick comment!
Strawberry-Mango Grilled Paleo Chicken Salad Recipe
August 24, 2017
- Yields: Serves 4
Everyday Seasoning Salt (to taste) Link:Everyday Seasoning Salt
1Add all the vinaigrette ingredients to a small mixing bowl. Stir well to combine and set aside
1Season both sides of uncooked chicken breasts with Everyday Seasoning Salt (or another seasoning blend of your choice). Next, lightly drizzle both sides with olive oil
2Pre-heat grill to medium to medium-high heat. Oil grill grate, place chicken breasts on grate, and cook about 5-7 minutes per side. Chicken is done when internal temperature reaches 165ºF
3In a medium salad bowl, add salad greens, diced mango, sliced strawberries, and sliced red onions. Mix lightly to combine
4Add honey-lime vinaigrette as desired, and garnish with avocado slices and sprinkle with slivered almonds