Description
A vibrant and refreshing Chicken Mango Avocado Salad featuring tender sautéed chicken, juicy mango, creamy avocado, and a tangy honey vinaigrette dressing. Perfect for a light and healthy meal ready in just 30 minutes.
Ingredients
For the Chicken:
- 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
For the Salad:
- 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, optional)
- 1/2 cup sliced almonds (toasted, for topping)
For the 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)
Instructions
- Prepare the Chicken: Cut chicken breasts in half lengthwise to create thinner pieces. Season both sides with garlic salt and black pepper according to your taste.
- Sauté the Chicken: Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add the chicken pieces and cook for about 3 minutes per side, or until browned and fully cooked through. Remove chicken from heat, let it rest and cool for 5 minutes to retain juices, then slice against the grain into strips.
- Assemble the Salad: In a large salad bowl, combine the chopped romaine lettuce, halved cherry tomatoes, sliced cucumber, diced mango, diced avocado, thinly sliced purple onion, and chopped cilantro. Toss gently to mix all ingredients evenly.
- Make the Honey Vinaigrette Dressing: In a mason jar or small bowl, combine the extra virgin olive oil, apple cider vinegar, dijon mustard, honey, minced garlic, sea salt, and black pepper. Close the jar tightly and shake vigorously until well combined or whisk well if using a bowl. Shake again before serving if prepared ahead of time.
- Dress the Salad and Serve: Drizzle the honey vinaigrette dressing over the salad and sliced chicken strips. Toss lightly to coat everything with the dressing. Top the salad with toasted sliced almonds for added crunch and flavor. Serve immediately.
Notes
- To toast almonds, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned, stirring frequently to avoid burning.
- Cilantro can be omitted if you dislike its flavor or substituted with fresh parsley.
- The mango and avocado should be ripe but firm to hold shape in the salad.
- Make sure to slice chicken against the grain for tender bites.
- Shake dressing well before each use to maintain emulsion of ingredients.
- This salad is best served fresh; avocado may brown if left too long.