Friday, May 4, 2012

Chicken, Mango, and Black Bean Salad Topped with Vegan Cilantro Lime Sauce (SCD Friendly)

Last month we were out to dinner at our favorite restaurant, Dos Coyotes (a certified gluten-free establishment)*, and Scott had the most amazing burrito: chicken, mango, and black beans with a cilantro lime sauce.  Let’s just say we had the exact same thing the very next night, here at home, SCD style. 

-1/2 cup cashews, soaked for 8-10 hours
-1/2 cup cilantro 
-1/4 cup filtered water
-3 tablespoons oil
-3 tablespoons fresh lime juice
-1/4 teaspoons salt
-1/4 teaspoon garlic granules 

How To
1.  Blend above ingredients until creamy 
2.  Serve with grilled chicken and mango salad (or skip the chicken and rock this salad vegetarian style).

*This restaurant (North Davis location) is not only certified gluten free, but also eco-friendly.  All their to-go boxes are biodegradable, no plastic is used, no plastic bags, and they utilize sustainable energy sources.  

Build your Chicken and Mango salad!
#1: Curly (aka savory) green cabbage
I also mixed shredded romaine with the cabbage
#2: Black Beans  
These were soaked for about 48 hours, boiled, then cooked with water, Mexican spice mix, and onion
#3: Grilled Chicken 
Top with mango, red onions, tomatoes, avocado, cilantro lime sauce, and fresh cilantro 
Serve with a side of grain free Spanish rice 
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Posted by Amber at

Labels: main dish, salad, sauces, SCD.


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