Mango Avocado Spiced Chicken Salad

• small head of lettuce1

  chopped

• purple cabbage↗1 cup

  chopped

• carrot↗1 cup

  chopped

• fresh mango↗1

  peeled and diced

• avocado↗1

  diced

• slices thick pepper bacon↗2

  chopped

• shredded rotisserie chicken (or leftover chicken)2 cups
• monterey jack cheese↗3⁄4 cup

  shredded

• chili powder↗1 1⁄2 teaspoons
• cumin↗1⁄2 teaspoon
• salt & pepper1⁄2 teaspoon
• Dijon mustard↗1⁄4 cup
• mayonnaise↗1⁄4 cup
• honey↗1⁄4 cup
• prepared mustard1 tablespoon
• tablespoon white vinegar↗1
• teaspoon paprika↗1⁄8
• teaspoon black pepper↗1⁄8

Step-by-step instructions

1. 1

   Wash and chop lettuce, cabbage, and carrots. Toss together in medium bowl and chill.

2. 2

   Peel and dice mango and avocado. Set on separate plate. (You can toss this with the salad if you plan to eat it all in one sitting, but if not then keep separate so it is not soggy.).

3. 3

   Fry bacon in skillet. Drain and set aside.

4. 4

   Shred chicken. If your chicken is leftover and getting a little dry, toss it in a little bit of the bacon grease or oil of your choice in a small bowl. Add cumin, chili powder, salt, and pepper and toss to coat evenly. If you prefer hot chicken you can heat it now. I serve this as a completely cold salad.

5. 5

   Chop bacon and add to chicken.

6. 6

   Shred cheese and set aside.

7. 7

   For the dressing, combine mayo, dijon mustard, honey, prepared mustard, white vinegar, paprika, and black pepper. Combine until smooth and chill.

8. 8

   Combine all ingredients, dress, garnish with cheese, and serve.