Cinco de Mayo is a popular holiday here in the U.S. Margaritas and tacos are on the brain and diets get abandoned in favor of nachos and cervezas. But not to worry. You can partake in the festivities and still maintain a healthy diet with this recipe in tow. If you are cooking at home this recipe is perfect, and if you are going to a party it will travel well- just omit the chicken and you have a beautiful salad that looks and tastes anything but boring. That is the fun part of a healthy lifestyle: finding new ways to trick the tastebuds.
This is a very well rounded dish. You have a healthy dose of protein from the blackened chicken, Farro: a delicious ancient grain, and brain boosting fat from the olive oil in the cilantro lime dressing. You can enjoy this salad anytime of year, but especially during the warm months.
1 cup dry Farro (2 cups cooked), cook according to package.
1 c Cherry tomatoes, sliced in half
1/2 c red onion, diced
1 can black beans, drained
1 mango, diced
1 avocado, diced
1/2 a bell pepper, diced
1 handful of cilantro, chopped
2 chicken breasts
1/4 tsp cayenne powder (optional)
2 tsp cumin
2 tsp paprika
2 tsp chili powder
1 tsp sea salt
Juice of 2 limes
1/3 c olive oil
1 handful cilantro
1/2 tsp minced garlic
1/2 tsp sea salt
Cook Farro according to package. Refrigerate 1 hour to chill.
Combine Farro in a medium bowl with mango, onion, tomato, beans, and cilantro. Mix well. Refrigerate.
Heat grill or flattop to medium heat. On a large plate, mix together seasonings for chicken.
Using a meat mallet or by pressing down with hands, flatten chicken inside a ziplock bag until 1/2 inch thick. I use my hands and just press down hard on a flat surface.
Coat each side of chicken and place on flattop or grill. Cook for 10 minutes each side, juices should run clear.
While chicken cooks, combine ingredients for dressing in a blender. Blend until smooth.
Pour dressing over salad and stir. Serve with chicken on top.