Description
A tropical twist on the classic salad, this Chicken Mango Avocado Salad recipe combines fresh, vibrant flavors with a tangy homemade dressing. Perfect for a light lunch or side dish.
Ingredients
1 pound of Chicken Breast
Garlic Salt and Black Pepper to taste
2 teaspoons of Olive Oil
1 head of Romaine Lettuce
1 fresh Mango
1 ripe Avocado
1/2 small Purple Onion
1/2 English Cucumber
1/2 cup of Cherry Tomatoes
1/4 cup of fresh Cilantro
Sliced Almonds (optional)
1/2 cup of Extra Virgin Olive Oil
3 tablespoons of Apple Cider Vinegar
2 teaspoons of Dijon Mustard
2 teaspoons of Honey
1 Garlic Clove
1 teaspoon of Sea Salt
1/4 teaspoon of Black Pepper
Instructions
-
Preparation of Chicken:
- Start by cutting your chicken breasts in half lengthwise.
- Season both sides with garlic salt and black pepper according to your preference.
- Heat a skillet over medium heat and add 2 teaspoons of olive oil.
- Place the chicken in the skillet, and cook each side for about 3 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- After the chicken is fully cooked, transfer it to a cutting board and let it rest for a few minutes before slicing into bite-sized strips. This allows the juices to redistribute, keeping the chicken moist and tender.
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Preparing the Salad Base:
- While the chicken is resting, start preparing the salad base.
- Take a large head of romaine lettuce, remove the core, and chop the leaves into bite-sized pieces. You should have about 6 cups of chopped lettuce.
- Wash the chopped lettuce thoroughly to remove any dirt or grit, and dry it using a salad spinner or clean kitchen towel.
- Arrange the lettuce in a large salad bowl. This will form the base of your salad.
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Assembling the Salad:
- Begin assembling the salad by arranging the rested and sliced chicken over the bed of romaine lettuce.
- Next, prepare the mango by peeling and dicing it into small pieces. Sprinkle the mango pieces over the salad.
- Now, prepare the avocado. Peel and dice the avocado into similar-sized pieces as the mango, and add it to the salad.
- Thinly slice half of a small purple onion and half an English cucumber. Scatter these over the salad.
- Halve a cup of cherry tomatoes and add them to the salad.
- Lastly, chop about a quarter cup of fresh cilantro and sprinkle it over the salad. If you like, you can also add some toasted, sliced almonds for extra crunch.
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Making the Dressing:
- In a small mason jar, combine 1/2 cup of extra virgin olive oil, 3 tablespoons of apple cider vinegar, 2 teaspoons of Dijon mustard, 2 teaspoons of honey, and 1 minced garlic clove.
- To season the dressing, add a teaspoon of sea salt and a quarter teaspoon of black pepper.
- Secure the lid tightly on the jar and shake vigorously until the ingredients are well blended. This emulsifies the dressing, giving it a smooth and creamy texture.
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Final Steps:
- Just before serving, pour your homemade dressing over the salad.
- Gently toss the salad to ensure every ingredient is lightly coated with the dressing.
- Now, your Chicken Mango Avocado Salad is ready to serve and enjoy!
Notes
Remember, the best salads are made with fresh, high-quality ingredients, so choose ripe and in-season produce for the best results. Enjoy this tropical, flavor-packed salad as a light lunch or dinner. It’s also perfect for picnics, potlucks, and any summer gatherings!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, lunch, Salad
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 10g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 34g
- Unsaturated Fat: 22g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg