Mango Basil Chicken Salad
Summer on a plate! This mango basil chicken salad is bright, fresh, healthy, and so very delicious! The perfect addition to your summer table and a sure crowd pleaser!
Equipment
- skillet (preferred cast iron)
Ingredients
- 1 mango
- 1/2 red bell pepper
- 1/2 red onion
- 1 avocado
- 1 English cucumber
- 3 sprigs parsley
- 1 handful basil leaves
- 2 boneless skinless chicken breasts
- 1 tsp paparika
- to taste garlic salt
- 1 bunch romaine lettuce
- 1/2 bag baby spinach
Honey Lime Vinaigrette
- 1/4 c lime juice
- 2 T honey
- 2 T olive oil
- 1 T apple cider vinegar
- 2 T zest from lime
- 2 tsp Dijon mustard
- to taste salt & cracked black pepper
Instructions
- Pat chicken dry and season with paprika and garlic salt. Heat a few tablespoons of olive oil to a simmer over medium heat on a cast iron skillet, and add chicken face down. Sear for a few minutes until the top is golden brown. Then flip, top with a bit more olive oil, and throw the whole pan into the oven to bake at 400 for about 15 minutes (until cooked through).
- While chicken bakes, chop mango, avocado, red bell pepper, red onion, cucumber, romaine, basil, and parsley! Throw all produce and greens into a large mixing bowl and prep vinaigrette.
- Pour vinaigrette over the salad and toss to coat evenly. Serve salad and top with cooked and sliced paprika chicken!
Honey Lime Vinaigrette
- Whisk together all ingredients in a small bowl. Add more seasoning to taste, and serve over salad!
Nutrition
Calories: 301kcalCarbohydrates: 28gProtein: 15gFat: 16gSaturated Fat: 2gTrans Fat: 1gCholesterol: 36mgSodium: 103mgPotassium: 768mgFiber: 6gSugar: 19gVitamin A: 2142IUVitamin C: 53mgCalcium: 41mgIron: 1mg
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