Chipotle Lime Salmon with Mango Salsa

Servings 4


  • 1 mango, diced
  • ½ red bell pepper, diced
  • 2 scallions, sliced
  • 2 tablespoons Wildtree Sweet & Savory Pineapple Sauce
  • 1 tablespoon chopped cilantro
  • 1 pound salmon filets
  • 1 teaspoon Wildtree Chipotle Lime Rub
  • 1 teaspoon Wildtree Natural Grapeseed Oil

Nutritional Info

  • Calories: 250
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Carbohydrates: 16g
  • Fiber: 2g
  • Protein: 24g
  • Cholesterol: 60mg
  • Sodium: 115mg

Method of Preparation

In a mixing bowl, combine the mango, red bell pepper, scallion, Sweet & Savory Pineapple Sauce, and cilantro. Set aside. Season salmon with Chipotle Lime Rub. Heat Natural Grapeseed Oil in a 10-inch skillet over medium heat. Add the salmon and cook on each side for about 4 minutes or until completely cooked through: 140°F. Serve with prepared mango salsa. 

Wildtree Product(s):
Chipotle Lime Rub   Sweet & Savory Pineapple Sauce  

Buffalo Chickpea Salad

Serves 4


  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 4 tablespoons Wildtree Wing Sauce, divided
  • 1 tablespoon Grapeseed Oil
  • 1 teaspoon honey
  • 6 cups lettuce, chopped
  • 4 small tomatoes, diced
  • 1 cup chopped cucumber
  • 1/2 avocado, diced
  • 1/4 cup blue cheese, crumbled

Nutritional Info

  • Calories: 270
  • Fat: 17g
  • Saturated Fat: 3.5g
  • Carbohydrates: 23g
  • Fiber: 8g
  • Protein: 8g
  • Cholesterol: 5mg
  • Sodium: 300mg

Method of Preparation

Preheat oven to 400°F. Toss chickpeas with 2 tablespoons Wildtree Wing Sauce. Spread the chickpeas in a single layer on a baking sheet. Bake for 15 minutes, stir once half way through cooking. Meanwhile whisk together remaining 2 tablespoons Wing Sauce, Grapeseed Oil, and honey in a large mixing bowl. Add the lettuce and toss to coat. Divide among 4 bowls. Top each with tomato, cucumber, avocado, and baked chickpeas. Garnish with blue cheese.

Wildtree Product(s)

  • Natural Grapeseed Oil
  • Natural Grapeseed Oil (large Plastic)
  • Wildtree Wing Sauce  


Grilled Rodeo Chicken with Summer Salad

Servings: 4



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  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 1 cup cucumber, diced
  • 1 ½ cups tomatoes, diced
  • 1 tablespoon mint, chopped
  • ½ tablespoon Wildtree Mediterranean Dry Rub
  • 1 tablespoon balsamic vinegar
  • 4 boneless, skinless chicken breasts (about 1 ½ pounds)
  • 1 tablespoon Wildtree Hickory Smoked Grapeseed Oil
  • 1 ½ tablespoons Wildtree Rodeo Rub


Lightly mash chickpeas in a bowl, keeping many whole. Add the cucumber, tomato, mint, Mediterranean Dry Rub, and balsamic vinegar. Refrigerate until you are ready to serve. Preheat grill or grill pan to medium high. Mix together the Hickory Smoked Grapeseed Oil and Rodeo Rub and rub all over the chicken breasts. Cook chicken breasts on both sides until browned and completely cooked through (165°F). Remove chicken from grill and rest before slicing. Serve chicken with prepared salad. Top with feta cheese if desired. 

Nutritional Info

  • Calories: 350
  • Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 24g
  • Fiber: 6g
  • Protein: 45g
  • Cholesterol: 200mg
  • Sodium: 570mg