Chicken Mango Avocado Salad Recipe

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.

METHOD:

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.

Enjoy your Chicken Mango Avocado Salad Recipe.

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