Chicken Mango Avocado Salad

Steps

1. 1

   Cut the chicken breasts in half lengthwise to create thinner cutlets.

2. 2

   Season the chicken with 1/2 tsp garlic salt and 1/8 tsp black pepper (or to taste).

3. 3

   Heat 2 tsp olive oil in a skillet over medium-high heat. Add the chicken and sauté until browned and cooked through, about 3 minutes per side.

   Start 3-minute timer
4. 4

   Remove the chicken from the pan and let it cool for 5 minutes. Once cooled, slice the chicken into strips against the grain.

   Start 5-minute timer
5. 5

   In a large salad bowl, add the 6 cups of chopped romaine lettuce.

6. 6

   Top the lettuce with the halved cherry tomatoes, sliced cucumber, diced mango, diced avocado, thinly sliced purple onion, and 1/4 cup chopped cilantro (cilantro can be omitted if preferred).

7. 7

   To make the Honey Vinaigrette Dressing, combine 1/2 cup extra virgin olive oil, 3 Tbsp apple cider vinegar, 2 tsp dijon mustard, 2 tsp honey, 1 minced garlic clove, 1 tsp sea salt, and 1/4 tsp black pepper in a mason jar.

   Start 1-minute timer
8. 8

   Cover the jar tightly with a lid and shake until the dressing is well combined. Alternatively, whisk the ingredients together in a small bowl.

9. 9

   If not using the dressing immediately, shake well just before serving. Drizzle the dressing over the salad to taste and top with 1/2 cup toasted sliced almonds.