Categories: Entree
Ingredients
- 1/2 cup olive oil, plus 2 teaspoons
- W cup fresh lime juice W cup honey
- 2 teaspoons spicy brown mustard
- ⅛ teaspoon cayenne pepper
- Coarse salt and freshly ground black pepper to taste
- 11/2 pounds chicken fillets, rinsed and patted dry with paper towels
- 1 tablespoon poppy seeds
- 2 large ripe mangoes, peeled, pitted, and cut into V-inch cubes
- 2 ripe avocados, peeled, pitted, and diced
- 1/2 cup coarsely chopped fresh cilantro
- 3/4 cup chopped pistachios
- 1 12-ounce bag baby spinach
- 2 teaspoons grated lime zest
Directions
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Make the dressing: Combine ½ cup olive oil, lime juice, honey, mustard, cayenne pepper, and salt and pepper in a medium jar with a tight fitting lid; shake well to combine ingredients.
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Place the chicken and ¼ cup of the dressing in a reusable ziplock bag. Refrigerate, turning the bag occasionally, at least 2 hours. Add the poppy seeds to remaining dressing in the jar; set aside.
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Coat a large nonstick skillet with 2 teaspoons olive oil; set over medium-high heat. Add chicken (discard marinade) and reduce heat to medium. Cook, turning occasionally, until the center is no longer pink, 6 to 8 minutes. Transfer to a cutting board and cut into ½-inch cubes. Transfer to a large bowl. Add the mangoes, avocados, cilantro, and half the pistachios. Add the reserved dressing, toss well to coat.
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In a large serving bowl; top spinach with the chicken mixture, gently toss to coat. Sprinkle with the lime zest and remaining pistachios and serve.