California Grilled Chicken Avocado and Mango Salad
This California Grilled Chicken Avocado and Mango Salad is a refreshing summer delight packed with vibrant flavors!
Servings: 4 servings
Ingredients
- 12 oz grilled chicken breast sliced
- 1 cup diced avocado
- 1 cup diced mango from 1 1/2 mangos
- 2 tbsp diced red onion
- 6 cups baby red butter lettuce
- 2 tbsp olive oil
- 2 tbsp white balsamic vinegar
- to taste salt
- to taste fresh cracked pepper
Instructions
- Start by preheating your grill or grill pan to medium-high heat. Season the chicken with salt and pepper and grill for 6-7 minutes per side until cooked through.
- While the chicken is grilling, prepare the salad ingredients by dicing the avocado and mango, chopping the red onion, and rinsing the baby red butter lettuce.
- In a small mixing bowl, whisk together the olive oil and white balsamic vinegar, adding salt and pepper to taste.
- In a large salad bowl, combine the lettuce, diced avocado, diced mango, and diced red onion. Gently toss to mix.
- Top the salad with the sliced grilled chicken, drizzle with dressing, and serve immediately.
Equipment
- Grill or grill pan
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Salad Bowl
Notes
- Store leftover components separately in airtight containers.
- Use ripe mango for sweetness; unripe mango will affect the flavor.
- For meal prep, keep dressing separate until ready to serve.