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Adobo Chicken Salad

Ingredients

1 tbsp. white wine vinegar

2 tsp. extra virgin olive oil

1 tsp. honey, raw

1 tsp. dijon mustard

1 garlic

1/8 tsp. sea salt

1 lbs. chicken thighs or breast

1 tbsp. chipotle seasoning

15 oz. canned black beans

1 papaya, fresh, organic

1 red bell pepper

1/2 red onion

1/2 c. cilantro, bunch, fresh, organic

1 jalapeno pepper

1 tbsp. orange zest

2 tbsp. orange juice

Directions

Salad Dressing: Whisk together the orange zest, orange juice, vinegar, oil, honey, mustard, garlic, and salt in a small bowl until blended; set aside. I had to warm up my raw honey slightly first

Sprinkle the raw chicken with the adobo seasoning. Lightly grease a skillet and heat over a medium-high heat. Add the chicken and cook, turning occasionally, until browned on the outside and cooked through, about 8 minutes. Transfer the chicken to a large bowl. Stir in the beans, mango or papaya, bell pepper, onion, cilantro, and jalapeno pepper (optional). Drizzle with the dressing and toss well to coat. Use a bit of coconut oil to saute the chicken. I think the flavor goes well with this recipe

This is a wonderful salad to have on some lettuce leaves. You could add extra protein by adding chopped raw nuts or seeds. Also, if you'd rather have different beans such as pinto or kidney beans...they work great too! If I'm making this for the kids, I usually leave out the jalapeno pepper. This works Super in a SWG wrap. I only have the bigger ones today, so I'll make 2 and cut them in half. That will serve several. Warm or chilled this is really delicious!

Have fun with this recipe. Please let me know if you liked it and if you changed it. :) I love to try new things!