Cashew Chicken Mango Salad

Serves: 4


• 1lb chicken breasts
• extra virgin olive oil
• salt & pepper
• 3 Ataulfo mangoes (or 2 regular mangoes,) peeled & chopped
• 2 avocados, peeled & chopped
• 1/2 cup cashews
• 12 cups mixed lettuce
• For the Honey-Lime Vinaigrette:
• 1/4 cup lime juice
• 2 Tablespoons honey
• salt & pepper
• 2 Tablespoons extra virgin olive oil


1. Brush chicken breasts with extra virgin olive oil then season with salt and pepper on both sides. Saute in a large skillet over medium-high heat for 4-5 minutes a side, or until cooked through. Remove from heat and let cool slightly, then chop into bite-sized pieces.
2. For the Honey-Lime Vinaigrette: Combine lime juice, honey, salt, and pepper in a food processor or bowl. Stream in olive oil while processing, or slowly add while whisking. Taste and adjust seasonings if necessary.
3. Divide lettuce between plates then top with cooked chicken, mangoes, avocados, and 2 Tablespoons cashews each. Drizzle with dressing and then serve.