Mango Avocado Chicken Salad
Mango Avocado Chicken Salad
Homemade buttermilk cilantro dressing adds great flavor to this beautiful, fresh chicken salad.
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30 min
Prep Time
45 min
Total Time
4
servings Ingredients
Dressing
13 cup mayonnaise
13 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1 teaspoon finely chopped fresh garlic
14 teaspoon salt
Chicken
1 teaspoon chili powder
12 teaspoon ground cumin
14 teaspoon garlic salt
14 teaspoon ground red pepper (cayenne)
1 pound boneless skinless chicken breasts, flattened to 1/2-inch thickness
2 tablespoons Land O Lakes® Butter
Salad
10 ounces spring mix salad greens
1 cup prepared fresh pico de gallo
1 ripe mango, pitted, peeled, cut into 1-inch chunks
1 avocado, pitted, peeled, cut into 8 slices
*Substitute 3/4 teaspoon vinegar or lemon juice and enough milk to equal 1/4 cup; let stand 5 minutes.
How to make
-
STEP 1
Whisk all dressing ingredients together in bowl. Refrigerate until serving time.
-
STEP 2
Combine chili powder, cumin, garlic salt and cayenne in bowl. Rub each chicken breast with seasoning mixture; set aside.
-
STEP 3
Melt butter in 12-inch nonstick skillet until sizzling. Add chicken; cook over medium heat, turning once, 10-15 minutes or until internal temperature reaches 165°F and juices run clear when pierced with fork. Remove from skillet; slice into thin strips.
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STEP 4
Divide salad greens among serving plates. Top each with pico de gallo, mango, avocado and sliced chicken. Serve with dressing.
Tip #1
Use food processor or blender to prepare dressing for a smoother consistency.
Tip #2
Pounding chicken breast to an even thickness allows for more even cooking. Place chicken breasts between two pieces of plastic wrap. Pound with flat-side of meat mallet or heavy pan to gently flatten each piece.
500 Calories
32 Fat (g)
105 Cholesterol (mg)
780 Sodium (mg)
27 Carbohydrates (g)
7 Dietary Fiber
29 Protein (g)
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And don't forget to tag us @landolakesktchn.
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