Summer Grilled Chicken Salad with Mango and Avocado

 

Ingredients:

For the salad:

• 2 chicken breasts (boneless, skinless)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 ripe mango, peeled, pitted, and sliced
• 1 ripe avocado, pitted and sliced
• 1 cup mixed salad greens (e.g., arugula, spinach, and baby kale)
• 1 cup cherry tomatoes, halved
• ½ cucumber, thinly sliced
• ¼ red onion, thinly sliced
• 2 tablespoons feta cheese, crumbled (optional)
• ¼ cup toasted pecans or walnuts (optional)

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. Prepare the chicken: Preheat your grill or grill pan to medium-high heat. Drizzle olive oil over the chicken breasts and season with salt and pepper. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let it rest for 5 minutes before slicing it thinly.

2. Prepare the dressing: In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, and fresh cilantro. Season with salt and pepper to taste. Set aside.

3. Assemble the salad: In a large bowl or individual serving plates, layer the mixed greens, cherry tomatoes, cucumber, red onion, mango slices, and avocado.

4. Add the chicken: Arrange the grilled chicken slices on top of the salad.

5. Finish the salad: Drizzle the dressing over the salad. Sprinkle with crumbled feta cheese and toasted pecans or walnuts if desired.

6. Serve: Toss gently to combine and serve immediately.