Perfect CHICKEN MANGO and AVOCADO SALAD + Easy Dressing

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.

Cut chicken breasts in half lengthwise.

Season both sides with garlic salt and black pepper.

Heat a large skillet over medium high heat with olive oil.

Add chicken and cook about 3 minutes per side until cooked through, reaching 165 degrees Fahrenheit.

Transfer chicken to a cutting board and let cool slightly.

Chop romaine lettuce into bite-sized pieces and rinse and spin dry, yielding about 6 cups.

Transfer lettuce to a large salad bowl.

Slice cooked chicken into bite-sized strips and place over the lettuce.

Dice the mango and add to the salad bowl.

Slice and add the avocado to the salad bowl.

Thinly slice half of a small purple onion and add to the salad bowl.

Slice and add half of an English cucumber to the salad bowl.

Add half a cup of halved cherry tomatoes to the salad bowl.

Chop quarter cup of fresh cilantro and layer over the salad.

(Optional) Add toasted sliced almonds on top of the salad.

In a small mason jar, combine olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, sea salt, and black pepper.

Shake the jar until the dressing is well-combined.

Add dressing to the salad to taste and toss gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens