As excited as I am that fall is here, I’m also still trying to hold on to summer. There is nothing better than enjoying time at the beach, eating light, fresh meals (so much produce from the garden!) and working out outside.
It is still pretty warm here, so I’ve continued to enjoy some of my favorite summer meals.. like these fresh mango salsa and chicken lettuce wraps! Tyler and I made these early on in the summer, and we loved them so much we continued to make them almost every week.
Fresh Mango Salsa
-1.5 c mango, diced
-1 c cucumber, diced
-1/2 c red onion, dicd
-1/2 c red pepper, diced
-1/2 c orange pepper, diced
-1/4 c fresh cilantro, chopped
-juice of two limes
-drizzle of olive oil, (I like Kasandrinos)
-sprinkle of salt/pepper
Directions: Chop all of your veggies. (I spiralized the onion and then chopped it to get really fine pieces). Toss the veggies in a large bowl. Add in lime juice, olive oil, salt & pepper.
You can just enjoy the salsa on it’s own with chips, (It’s good enough to eat with a spoon!) or you can use it as a topping for lettuce wraps like we did.
Shredded chicken is extremely easy to make.. I usually will make it in the crock pot and cook it for a few hours ahead of time. We didn’t plan on making these.. so we opted for the quicker route. We boiled 2 chicken breasts for about 10 minutes in a chicken stock/water mixture. When the chicken is cooked, strain it, and transfer the cooked chicken breasts back into the pan. Pull the chicken apart with two forks and toss with your favorite sauces or seasonings (We used Frank’s Red Hot). Load up Romaine lettuce leaves with your chicken, top with your mango salsa, and you’ve got a great meal!
This can easily be made vegetarian or vegan by subbing chicken for beans, chickpeas, or tofu- perfect for #MeatlessMonday !
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