Mango Avocado Chicken Salad

Name: Mango Avocado Chicken Salad
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing; 1/3 cup mayonnaise; 1/3 cup chopped fresh cilantro leaves; 1/4 cup buttermilk *; 2 tablespoons fresh lime juice; 1 teaspoon finely chopped fresh garlic; 1/4 teaspoon salt; Chicken; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/4 teaspoon garlic salt; 1/4 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

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

servings

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Ingredients

Dressing

¹/₃ cup mayonnaise

¹/₃ cup chopped fresh cilantro leaves

¹/₄ cup buttermilk

2 tablespoons fresh lime juice

1 teaspoon finely chopped fresh garlic

¹/₄ teaspoon salt

Chicken

1 teaspoon chili powder

¹/₂ teaspoon ground cumin

¹/₄ teaspoon garlic salt

¹/₄ 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.
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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