Saturday, July 23, 2011

Planned Leftovers... Chicken with Avocado Pineapple Mango Salsa

Ohhh how nice it will be to have proper dishes again.  Tonight is our last night of the plastic picnic plate dinner series.  I didn't think it would take two months for our things to arrive from Germany but I should have known better.  You have all probably be wondering... what is the DEAL with the stripped plates... or maybe not.

The plastic plate picnic special tonight is a morphing of last nights sun-dried tomato olive garlic topping and today's slow cooked chicken with a green salad that I lightly drizzled with my Vansisseren Vinaigrette and topped with this Holly inspired salsa.

All I did was throw some chicken in the crockpot with some garlic cloves and the leftover sun-dried tomato topping and cooked it on low for about 6 1/2 hours.  Super easy and full of flavors!!

Avocado Pineapple Mango Salsa


  • 2 avocados diced
  • 1 mango diced
  • 1/2 cup chopped fresh organic pineapple (canned pineapple will also work)
  • 1/2 lemon juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ancho chili pepper or cayenne pepper
  1. Mix all ingredients in a medium sized bowl and refrigerate until ready to use/eat
  2. Can be served as a side dish, over leafy greens, on top of fish or chicken.
  3. As simple as that! Mmmm good
Print Recipe.

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