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.
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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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