Chicken Mango Avocado Salad
A refreshing and vibrant salad combining tender chicken, sweet mango, creamy avocado, and crisp vegetables, perfect for a nutritious meal.
Ingredients
For the Salad
- 1 lb chicken breasts (2 medium)
- 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) Omit if not a fan
- 1/2 cup sliced almonds (toasted, for topping) Toast for added crunch
For the Honey Vinaigrette Dressing
- 1/2 cup extra virgin olive oil
- 3 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp honey Substitute with maple syrup for vegan option
- 1 clove (1 tsp minced) garlic
- 1 tsp sea salt
- 1/4 tsp black pepper (or to taste)
Instructions
Preparation and Cooking
- Cut the chicken breast in half lengthwise. Season with garlic salt and black pepper to taste.
- Sauté in 2 tsp olive oil over medium-high heat until browned and cooked through, about 3 minutes per side.
- Remove from the pan, cool for 5 minutes, then slice into strips against the grain.
Assembling the Salad
- In a large salad bowl, add the chopped romaine.
- Top with halved cherry tomatoes, sliced cucumber, diced mango, diced avocado, thinly sliced purple onion, and chopped cilantro.
Making the Dressing
- To make the Honey Vinaigrette Dressing, combine all dressing ingredients in a mason jar.
- Cover tightly with a lid and shake until well combined or mix in a bowl and whisk thoroughly.
- If not using right away, give it a good shake before serving.
Serving
- Drizzle the dressing over the salad and adjust to taste.
Notes
Serve fresh and crisp, ideally within a few hours of preparation for the best flavor and texture. Store leftovers in an airtight container in the refrigerator and keep the dressing separate until ready to serve.