Name: Cilantro Lime Chicken Salad with Mango, Avocado & Bell Pepper
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 0.681 kg chicken breasts, boneless skinless; 1 ½ small bunches cilantro; 6 cloves garlic; 3 limes; 3 mangoes; 3 red bell peppers; 1 ½ heads romaine lettuce; black pepper; crushed red pepper; extra virgin olive oil; honey; salt

Cilantro Lime Chicken Salad with Mango, Avocado & Bell PepperCilantro Lime Chicken Salad with Mango, Avocado & Bell Pepper — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 avocados

0.681 kg chicken breasts, boneless skinless

1 ½ small bunches cilantro

6 cloves garlic

3 limes

3 mangoes

3 red bell peppers

1 ½ heads romaine lettuce

black pepper

crushed red pepper

extra virgin olive oil

honey

salt

Instructions

Wash and dry the fresh produce.

Shave the cilantro leaves off the stems; discard the stems and mince the leaves.

Peel and mince the garlic.

Juice the limes into a small bowl, then add ½ of the cilantro (transfer the rest to a small bowl and save for garnishing), minced garlic, olive oil, honey, crushed red pepper, salt, and pepper; whisk together. Pour ½ of the sauce into a large bowl and set the rest aside.

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets.

Add the chicken to the medium bowl and coat with the sauce; set aside to marinade for 10 minutes.

Seed and cut the peppers into strips lengthwise; transfer to a plate.

Peel the mangoes and cut the flesh away from the pit; medium dice the flesh. Add to the plate next to the pepper.

Halve and pit the avocados; scoop out the flesh and medium dice. Add to the plate next to the pepper and mango.

Heat a skillet over medium heat.

Quarter the lettuce lengthwise, then chop crosswise into 2 ½-cm strips; transfer to a large bowl.

Add olive oil to the skillet and swirl to coat the bottom.

Remove the chicken from the marinade and pat dry with paper towels; place the fillets in the skillet and cook until browned and cooked through, 3 to 4 minutes per side.

Slice the chicken crosswise into strips.

Divide the lettuce between plates and layer the peppers, mangoes, avocado, and chicken over top. Drizzle with the remaining sauce and garnish with the remaining cilantro. Enjoy!

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