Chicken Mango Avocado Salad
Total Time
30 mins
Prep Time
20 mins
Cook Time
10 mins
Rating
5 out of 5 stars
(109)
Ingredients
6 servings
- 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
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Preparation
Step 1
Cut chicken breast in half lengthwise, then season with garlic salt and pepper to taste and sauté 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.
Step 2
In a large salad bowl, add chopped romaine. Top with halved cherry tomatoes, sliced cucumber, diced mango and avocado, thinly sliced purple onion, and 1/4 cup cilantro.
Step 3
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.
Step 4
Drizzle the salad dressing over the chicken mango avocado salad, adding it to taste.
Step 5
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Chef's notes
The honey vinaigrette is easy to make and adds a sweet and tangy flavor to the salad.
Top the salad with toasted almonds for added crunch and flavor. The Cheesecake Factory recipe originally included wonton strips, but toasted almonds are preferred for more flavor and less calories.
