Chicken Mango Avocado Salad
Ingredients:
Chicken Avocado Mango Salad:
1 lb chicken breasts (2 medium)
1/2 tsp garlic salt or to taste
1/8 tsp black pepper or to taste
2 tsp olive oil
6 cups romaine lettuce 1 head, rinsed, chopped and spun dry
1/2 cup cherry tomatoes halved
1/2 english cucumber sliced
1 mango pitted, peeled and diced
1 avocado pitted, peeled and diced
1/2 small purple onion thinly sliced
1/4 cup cilantro chopped
1/2 cup sliced almonds toasted, for topping
Honey Vinaigrette Dressing:
1/2 cup extra virgin olive oil
3 Tbsp apple cider vinegar
2 tsp dijon mustard
2 tsp honey
1 garlic clove 1 tsp minced
1 tsp sea salt
1/4 tsp black pepper or to taste
Instructions:
How to Make Chicken Mango Avocado Salad:
Cut chicken breast in half lengthwise then season with garlic salt and pepper to taste and sautee in 2 tsp olive oil over medium high heat until browned and cooked through (3 min per side). Remove from pan, cool for 5 minutes then slice into strips against the grain.
In a large salad bowl, add chopped romaine. Top with halved cherry tomatoes, sliced cucumber, diced mango and avocado, thinly sliced purple onion, 1/4 cup cilantro (and yes cilantro can be omitted if you have a cilantro aversion).
How to Make Honey Vinaigrette Dressing:
Combine the Honey Vinaigrette Dressing Ingredients in a mason jar, cover tightly with lid and shake together until well combined. You can also mix it up in a bowl and whisk thoroughly. If not using dressing right away, shake well just before serving. Drizzle the salad dressing over the chicken mango avocado salad, adding it to taste
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