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:
1. 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.
2. 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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