This dish was a little bit hard for me to put together in the beginning. I am sure you’ve all felt that many times. I had chicken in the fridge that needed cooking, and I didn’t want to use just salt and pepper. The problem was my tastebuds wouldn’t agree with any rub or sauce that entered my brain. So I did what I try hard not to do for my recipes, and I googled chicken rub. Now, I don’t want the war drums pounding and peoples feelings to be crushed, but I really like to do things on my own. I absolutely appreciate and admire everyone who has posted recipes to the internet and I’m doing that here. What I want to do is make things my own (as much as possible). There is an amount of pride for me when I make something and it’s kick ass. Like a little adrenaline rush. That said, I found this Moroccan chicken rub from Cooking Light (cookinglight.com) and am thankful I did. As soon as I saw the ingredients to that rub my brain lit up and the rest of the dish came together. I knew I had to have mango, lime, beets, and greens. A salad was born and so was the best damn vinaigrette I have made to this date.
I can’t tell you how good that mango vinaigrette is. I honestly couldn’t stop eating it out of the jar!! It’s the grated lime rind. It’s perfect citrusy balance to the sweetness of the mango and plays so well with the beets and the Moroccan rub on the chicken. Put it in your recipe box, cuz you’ll want to put this sh_t on everything.
Why krispy kale? Yes that’s misspelled but I like the way it looks on the page as much as I like the way kale tastes when it’s roasted. Honestly, you can sub in regular kale and be just as happy. I chose the krispy kale for texture purposes. It gives the salad a subtle crunch alongside the greens and chicken. I know the beets chips are also crispy, but trust me, it isn’t overwhelming and the roasted kale flavor blends well with the Moroccan rub and mango vinaigrette. Segue to the beets, the same goes. It’s a texture thing (and I had a lot of beets I had to use up).
The salad greens are a mixture of baby spinach, arugula, and red romaine. You can use just spinach if you like, all arugula, or any mix of your preference. I like to have arugula in the mix personally as I find the pungent flavor enhances the other ingredients and really digs into the sweetness of the mango vinaigrette. Bottom line, do what you like. It’s your salad!!
I know you have it in you and it’s going to taste great. I have faith in you! If you want to change ingredients, add ingredients, use a different protein, etc. don’t forget to share and comment below! Or, just make the vinaigrette and put it on everything. I love to see the results.
2 chicken breasts cut into 4-5 strips each
1 bag salad mix greens (arugula, baby kale, red romaine – you can also mix your own as I did)
1 bunch of kale (i use the flat black kale)
2 Cups freshly made beet chips (recipe below)
Moroccan Spice Rub (recipe below)
Heavenly Mango Vinaigrette (recipe below)
Moroccan Rub (from Cooking Light cookinglight.com)
- 1 teaspoon Hungarian sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground red pepper
- ¼ teaspoon freshly ground black pepper
1-1/2 cups chopped ripe mango
4 tbsp ACV (Apple Cider Vinegar)
1/2 tbsp Lime rind (grated)
1/4 Cup olive oil
olive oil for spraying or drizzling
- cut each chicken breast into 4-5 strips (depending on the size of the breast).
- coat each strip with Moroccan Spice mix.
- set aside for 20-30 minutes to allow meat to marinate.
- prep Beet chips as outlined below
- wash and remove stem from kale leaves.
- spray kale leaves with oil and place in the oven to crisp.
- remove from the oven when kale leaves are slightly crispy to the touch (they will crisp up more as they cool).
- allow kale to cool.
- cook chicken in a preheated skillet on med-high heat until done.
- while cooking chicken, prepare mango vinaigrette.
- assemble the dish.
- place some salad mix on the cutting board or serving dish.
- mix in some krispy kale leaves (see what I did there….krispy kale….the k’s).
- scatter some beet chips about the greens.
- lay the cooked chicken strips on top in any pattern (or random) of your choosing.
- drizzle with mango vinaigrette.
- serve and enjoy.
- combine all ingredients in a bowl and mix thoroughly.
add all ingredients to a blender and blend on high until smooth and creamy. Try hard not to eat it all as you pour it out of the pitcher.
preheat oven to 375C.
slice beets thin on a mandolin (or using a knife but try to keep the thickness uniform for all slices). 3mm is the setting I used (roughly 1/8”).
lay beet slices on multiple cookie sheets so slices do not overlap.
lightly spray with oil or drizzle.
roast in the oven until edges curl and chips feel slightly crispy. Careful that they don’t get too brown!!
remove from oven and lightly salt immediately.
let cool on the pan (they will crisp more as they cool).
- flat black kale can be substituted with the regular ‘curly’ kale.
- beet chips can be substituted with bagged beet chips, raw beet slices, or cooked beet slices.