Vacation Chicken Salad

• Citrus Dressing
• 1 orange, the juice of
• 1 lime, the juice of
• 1/4 cup pineapple juice (about what's in the bottom of the container of fresh pineapple in the produce section.)
• 1 tablespoon canola or grapeseed oil
• 1 tablespoon low-sodium tamari or soy sauce
• 1 tablespoon honey
• Vacation Salad
• 3-4 boneless, skinless chicken breasts
• 4 splashes low-sodium chicken broth, or water
• 1 tablespoon fresh lime juice
• 1 mango, diced
• 1 avocado, diced
• 1 orange or yellow bell pepper, diced
• 1/2 pineapple, diced
• 1 1/2 cups cooked black beans (drain and rinse if using canned)
• 1 head purple cabbage, shredded

1. Whisk together all dressing ingredients and reserve in the fridge.
2. Poach the chicken breasts in the broth/water and 1 TB lime juice. Shred. Reserve in fridge.
3. Toss mango, avocado, pepper, pineapple, and beans together to make a salad. Moisten with a light touch of dressing.
4. To serve, plate salad on a small bed of shredded purple cabbage and top with mound of shredded chicken. Salt and pepper to taste. Drizzle with dressing.

dressing, orange, lime, pineapple juice, grapeseed oil, soy sauce, honey, vacation, chicken breasts, chicken broth, lime juice, mango, avocado, orange, pineapple, black beans, purple cabbage

Taken from food52.com/recipes/17972-vacation-chicken-salad (may not work)