Chicken Chop Salad with Creamy Mango Dressing is a tasty and refreshing meal. This salad is full of fresh greens, juicy cherry tomatoes, crunchy cucumbers, and chicken that has been seasoned and cooked just right. The creamy mango dressing takes the flavors to a whole new level with a tropical twist.
Ingredients: 2 boneless, skinless chicken breasts. Salt and pepper to taste. 1 tablespoon olive oil. 6 cups mixed greens e.g., lettuce, spinach, arugula. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 1/4 cup chopped roasted almonds. 1 ripe mango, peeled and diced.
Instructions: Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken breasts for about 6-8 minutes per side, or until they are cooked through and no longer pink in the center. Remove from heat and let them rest for a few minutes before slicing into strips. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, cilantro, mint, and roasted almonds. In a blender, combine the diced mango and 1/4 cup of water. Blend until smooth to make the creamy mango dressing. Toss the sliced chicken with the salad ingredients in the bowl. Drizzle the creamy mango dressing over the salad and toss to coat everything evenly. Serve the chicken chop salad immediately, garnished with extra cilantro and mint if desired.
Prep Time: 15 minutes
Cook Time: 15 minutes
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