Servings: 6 people Chicken Avocado Mango Salad Ingredients: 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
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.