Chicken Mango Avocado Salad

This chicken Mango Avocado Salad is loaded with juicy chook, creamy avocado and that sweet pop of mango flavor takes this mango salad over the top. A Cheesecake factory recipe (copycat). resulted in the discovery of this chook Mango Avocado Salad. The combination of sweet, savory and tangy substances make this a fresh and memorable summer time salad and the honey French dressing couldn’t be less complicated! 

I surprisingly notably endorse you pinnacle this with the toasted almonds (I forgot to toss them in earlier than photographing but they upload a nice crunch and compliment the mango very well. The Cheesecake manufacturing unit recipe had wonton strips over the pinnacle however I wasn’t too eager on them – just more calories with out much flavor. We cherished the toasted almonds a hundred instances extra – crunchy, nutty, aromatic and guilt loose!

Ingredients

Chicken Avocado Mango Salad Ingredients:

• 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

Honey Vinaigrette Dressing:

• 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

instructions

how to Make fowl Mango Avocado Salad

1. cut bird breast in half of lengthwise then season with garlic salt and pepper to flavor and sautee in 2 tsp olive oil over medium high warmness till browned and cooked thru (3 min consistent with facet). take away from pan, cool for five minutes then slice into strips towards the grain.
2. In a large salad bowl, add chopped romaine. pinnacle with halved cherry tomatoes, sliced cucumber, diced mango and avocado, thinly sliced pink onion, 1/four cup cilantro (and sure cilantro can be omitted if you have a cilantro aversion).

how to Make Honey vinaigrette Dressing:

1. combine the Honey vinaigrette Dressing components in a mason jar, cover tightly with lid and shake collectively until well blended. you can additionally blend it up in a bowl and whisk thoroughly. If not using dressing proper away, shake well simply before serving. Drizzle the salad dressing over the bird mango avocado salad, adding it to flavor