Chicken Mango Avocado Salad

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 lb or 454g

• Garlic Salt

  Cain's - Walmart

  ½ tsp or 2g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Lettuce

  Romaine or cos, raw

  6 cup shredded or 282g

• Tomatoes

  Orange, raw

  ½ cup, chopped or 79g

• Cucumber

  Peeled, raw

  ½ medium or 101g

• Mango

  1 Medium Raw - Whole Foods Market

  1 medium raw or 150g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

• Onions

  Raw

  ½ small or 35g

• Cilantro

  Latin - Melissa's

  ¼ cup or 4g

• Almonds

  Nuts, raw

  ½ cup, sliced or 46g

Directions

1. (source: https://natashaskitchen.com/chicken-mango-avocado-salad/?fbclid=IwAR3DIlNdVbq5l1PUETxH7tvXSEeH3HNyiKaoDnng5rzdikQ5SSDDiDtkeFs#jump-to-recipe)
2. Instructions How to Make Chicken Mango Avocado Salad Cut chicken breast in half lengthwise then season with garlic salt and pepper to taste and sautee in 2 tsp olive oil over medium high heat until browned and cooked through (3 min per side). Remove from pan, cool for 5 minutes then slice into strips against the grain. In a large salad bowl, add chopped romaine. Top with halved cherry tomatoes, sliced cucumber, diced mango and avocado, thinly sliced purple onion, 1/4 cup cilantro (and yes cilantro can be omitted if you have a cilantro aversion). How to Make Honey Vinaigrette Dressing: Combine the Honey Vinaigrette Dressing Ingredients in a mason jar, cover tightly with lid and shake together until well combined. You can also mix it up in a bowl and whisk thoroughly. If not using dressing right away, shake well just before serving. Drizzle the salad dressing over the chicken mango avocado salad, adding it to taste*

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