45 Min – or Less!
Chili Lime Chicken & Mango Salad
8 boneless, skinless chicken thighs (or 3 boneless, skinless chicken breasts), cubed
1 avocado, cubed
½ English cucumber, cubed
½ c cherry tomatoes, halved
1 mango, cubed
Juice of 1 lime
Drizzle of olive oil
Salt & Pepper to taste
1 tsp chili flakes
½ tsp garlic granules
4 c fresh salad greens
Fresh cilantro, roughly chopped, to garnish
Step by Step Instructions
Panfry cubed chicken in a heavy skillet over medium heat. Sprinkle generously with salt, pepper, garlic granules, and ½ the chili flakes until chicken is cooked through.
While chicken is cooking, prepare cucumber, tomatoes, mango, avocado, and lime as noted above and place them all, including the lime juice, into a bowl. Drizzle with olive oil, sprinkle with salt, pepper, and the rest of the chili flakes. Mix well and set aside until chicken is done.
Place about a cup of fresh greens into each of four salad plates. When chicken is done mix it into the bowl with the mango and avocado then top each plate of greens with the chicken salad, distributing it evenly over the four plates – use it all! Garnish each plate with a bit of cilantro, sit down and enjoy this fresh, sweet, and spicy delight!