Easy Chicken Mango Avocado Salad Recipe + Easy dressing /Yvonne Mforneh's Kitchen

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides a similar flavor with a higher smoke point.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index, while sugar is more cost-effective.

Introduce the recipe and ingredients for chicken avocado mango salad.

Wash all ingredients and set aside.

Slice chicken breast in the middle to ensure even cooking.

Season chicken with white pepper, black pepper, all-purpose seasoning, and chicken bouillon.

Pour a little oil on a skillet and stir-fry the chicken, cooking evenly on both sides.

Cut tomatoes into small chunks and lay them on one side of the pan.

Peel and cut the avocados into preferred shapes.

Peel the mangoes, scoop out the flesh with a spoon, and cut into pieces.

Cut the cooked chicken into long strips and lay them on the pan with the other ingredients.

Prepare the dressing by mixing 1/4 to 1/2 cup of olive oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of black pepper, about 2 tablespoons of honey, and 3 tablespoons of mustard in a bottle and shake well.

Transfer the salad ingredients to a larger bowl and add the dressing generously.

Toss the salad to combine all ingredients and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens