We love this salad served on top of greens as much as we love it between two slices of sourdough bread. If you can't find a good ripe mango, pineapple would be delicious as well!
Ingredients
- 2
boneless skinless chicken breasts, poached and cut into bite-sized pieces
- 2
avocados, cubed
- 1
small mango, cubed
- 1 c.
grape tomatoes, quartered
- 1/2 c.
fresh or frozen corn
- 1/4
red onion, thinly sliced
FOR DRESSING
- 1/4 c.
lime juice
- 3 tbsp.
extra-virgin olive oil
- 2 tbsp.
freshly chopped cilantro
- 1 tbsp.
minced jalapenño
- 2 tsp.
honey
-
Kosher salt
-
Freshly ground black pepper
Description
- Step 1Make dressing: In a medium bowl, whisk to combine dressing ingredients and season with salt and pepper.
- Step 2In a large bowl, combine salad ingredients and prepared dressing. Gently toss until salad is coated in dressing, then season to taste with salt and pepper.
