Today you will learn how to make a salad, but not just any salad. It is a chicken mango avocado salad, and wait until you taste the dressing.
How To Make Chicken Avocado Mango Salad
You’ll need one pound or two medium chicken breasts. Cut those in half lengthwise. Now season both sides with garlic salt and black pepper.
Now place a large skillet over medium-high heat with two teaspoons of olive oil. Once the oil is hot, add the chicken, and cook about three minutes per side or just until it’s cooked through.
The chicken is done when it reaches 165 degrees Fahrenheit on an instant-read thermometer, and I’ll link to our favorite thermometer in the notes.
Transfer it to a cutting board and let it cool slightly while you make the rest of your salad.
For the base of this salad, we’re using one large head of romaine lettuce. Chop it up into bite-sized pieces and discard the core.
Then rinse and spin dry. You’ll end up with about six cups of chopped lettuce. And if you love salads, a salad spinner is a must-have tool in your kitchen. It saves so much time.
Transfer the lettuce to a large salad bowl, and now we’re just going to layer on the rest of the ingredients.
The chicken is just about at room temperature, so slice that into bite-sized strips, and place it over the romaine lettuce.
Now my favorite ingredient in this salad is fresh mango and I use the mango slicer to make it easy to cut it.
If you love mangoes, you should get one. Also, The handy fruit scoop makes it easy to remove the mango from the skin.
Quickly dice up the mango and place it into the salad bowl.
Now my next favorite ingredient, and avocado. Remove the avocado pit. A ripe avocado is easy to peel and dice, and you don’t need any special tools.
Transfer those to the salad bowl, and we’ll quickly finish up the rest of the salad ingredients. Thinly slice half of a small purple onion, and this adds great flavor and color to the salad.
Next, slice and add half of an English cucumber or a large garden cucumber. We’ll also add half a cup of halved cherry tomatoes.
My favorite herb for this salad is cilantro because it adds an amazing, fresh flavor. You’ll need about a quarter cup of chopped, fresh cilantro.
Now just layer all of the ingredients over the salad. And an optional but nice touch at the end is adding some toasted, sliced almonds.
The salad is done and we’re gonna make a quick homemade dressing to go with it.
In a small mason jar combine half a cup of extra virgin olive oil, three tablespoons of apple cider vinegar, two teaspoons of Dijon mustard, two teaspoons of honey, one minced clove of garlic, or about a teaspoon.
Season with a teaspoon of sea salt and a quarter teaspoon of black pepper.
Cover that up and shake, shake, shake until it’s well-combined. And if you’re not serving it right away, give it a good shake just before serving.
All right, all that’s left with this gorgeous, gorgeous salad is to add the dressing and then just toss it together, I don’t usually use the full amount which is good because you want leftovers of this dressing, it’s so good.
All right now just toss gently to combine, and make sure everything is coated in that amazing dressing.
This Chicken Mango Avocado Salad is very tasty, healthy. loaded with juicy chicken, avocado, mango. Perfect for a busy weeknight!
- 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
- 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
- 1/2 cup sliced almonds toasted, for topping
- 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
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).
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*
Source : Natashaskitchen