Mango Chicken Salad

1 package Spinach

Cashews

Pickled onions (recipe follows)

Sliced Turkey or shredded chicken

Avocado

Mango

Mint Lime Vinaigrette: 

From The Cozy Apron

• ¼ cup fresh squeezed lime juice (about 3-4 limes)
• 2 tablespoons agave
• 1 teaspoon sea salt
• 1 teaspoon lime zest (about 1 lime)
• 10 large, fresh mint leaves
• 1 garlic clove
• ½ teaspoon Dijon mustard
• ½ cup canola oil

Preparation:

-Add all ingredients through the Dijon mustard to the bowl of a food processor, and process until combined; then, slowly drizzle in the canola oil until incorporated and blended; best if used immediately, but you can keep it covered and in fridge for a day or so.

Pickled Red onions:

• 3/4 cup thinly sliced red onion
• 2/3 cup cider vinegar
• 1/4 cup water
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt, divided

Combine onion, vinegar, 1/4 cup water, sugar, 1/4 teaspoon salt in a saucepan over high heat; bring to a simmer. Cook 1 minute; remove from heat, and let stand until ready to serve.