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!

Avocado Chicken Salad

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 25 MINS

TOTAL TIME: 0 HOURS 30 MINS

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

DIRECTIONS

1. Make dressing: In a medium bowl, whisk to combine dressing ingredients and season with salt and pepper.
2. In 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.

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