Ingredients
1lbchicken breasts,(2 medium)
½tspgarlic salt,or to taste
⅛tspblack pepper,or to taste
2tspolive oil
6cupsromaine lettuce,(1 head) rinsed, chopped and spun dry
½cupcherry tomatoes,halved
½English cucumber,sliced
1mango,pitted, peeled and diced
1avocado,pitted, peeled and diced
½small purple onion,thinly sliced
¼cupcilantro,chopped
½cuptoasted almonds,sliced for topping
½cupextra virgin olive oil
3tbspapple cider vinegar
2tspdijon mustard
2tsphoney
1tspclove garlic,minced
1tspsea salt
¼tspblack pepper,or to taste
Preparation
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. 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, and cilantro.
Combine the Honey Vinaigrette Dressing Ingredients in a mason jar, cover tightly with lid and shake together until well combined.
