Chicken Mango Salad With Tortilla Chips and Attitude

It's not uncommon for me to dream about what I'm going to eat next while I'm already eating, and last week, while eating a salad, I was fantasizing about tortilla chips.  Then I thought my salad could be more exciting if I added afore-fantasized-about tortilla chips. Then I thought about chicken. Then I went home and wrote in my diary about all of these feelings, and it all turned out looking like this:

Chicken Mango Salad With Tortilla Chips and Attitude

Okay, so what gives this salad attitude is not only the "sassy greens" used in the mix, but the tortilla-chip crunch that balances the softness of the chicken. "Listen up," mango says. "Don't get too cozy cause here comes tortilla." Stay out of my diary, mom.

Ingredients: (for 2 people)

Chicken:

2 Chicken Breasts (depending on how hungry you are)
2 Tsp Paprika
2 Tsp Black Pepper
2 Tsp Salt
1 Tbsp Extra-Virgin Olive Oil (plus extra for coating pan)

Salad:

2 Cups Spinach
2 Cups Colourful lettuce (the sassier the better)
1 Red Bell Pepper, cut into bite-size strips
1 Mango (not too ripe), cut into bite-size pieces
1 Handful of Baby Carrots, quartered length-wise
1 Handful of Tortilla Chips

Mango Dressing:

1/2 Cup Orange Juice
1 Mango, cut into chunks
1/2 Tbsp Black Pepper


Directions:
Preheat oven to 350F.
Coat your your pan with a bit of olive oil, and then coat your two chicken breasts with the paprika, pepper, and salt. Drizzle the chicken breasts with your tablespoon of olive oil, and put in the oven to bake for 40-50 minutes.  Check on the chicken periodically to make sure you don't overbake it, as oven intensity varies.

While the chicken is baking, prepare the dressing:

Throw your mango chunks into a food processor or blender, and process until smooth, then add the orange juice and pepper and let it combine until it reaches a thick liquid consistency. Set aside.

Combine the greens, red pepper, mango, and baby carrots.
Cut the cooked chicken into bite-size cubes (or diamonds or ovals or letters, or just rip it into pieces because you don't care about rules) and top your veggies.

Drizzle with mango dressing, then crush the tortilla chips haphazardly over the salad and dig in!