Chicken Avocado Mango Salad

 

A salad with a combination of flavors and textures

 

What you will need:

 

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

 

 

Split chicken breast in half lengthwise, after which season with garlic salt and pepper to flavour and sauté in 2 tsp olive oil over medium-high heat until browned and cooked thru (3 min per side). Remove from its pan, cool for 5 minutes, then cut into strips against the grain. Add the chopped romaine in a large salad bowl. Top with halved cherry tomatoes, sliced cucumber, diced mango and avocado, finely sliced purple onion, 1/4 cup cilantro, if you wish to add it or not.

 

 

How to Prepare Honey Vinaigrette:

Incorporate the Honey Vinaigrette Dressing Ingredients in the mason jar, cover securely with the lid and shake until well mixed. You should mix it in a bowl, too and whisk thoroughly. If you don't use dressing right away, shake well just before serving. Drizzle the salad dressing over the chicken mango avocado salad and add it to taste.