Ingredients

For the Salad:

• 1 lb chicken breasts (2 medium)
• 1/2 tsp garlic salt (or to taste)
• 1/8 tsp black pepper (or to taste)
• 2 tsp olive oil
• 6 cups romaine lettuce (1 head, rinsed, chopped, and spun dry)
• 1/2 cup cherry tomatoes (halved)
• 1/2 English cucumber (sliced)
• 1 mango (pitted, peeled, and diced)
• 1 avocado (pitted, peeled, and diced)
• 1/2 small purple onion (thinly sliced)
• 1/4 cup cilantro (chopped)
• 1/2 cup sliced almonds (toasted, for topping)

For the Honey Vinaigrette Dressing:

• 1/2 cup extra virgin olive oil
• 3 Tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 2 tsp honey
• 1 garlic clove (minced)
• 1 tsp sea salt
• 1/4 tsp black pepper (or to taste)

Step-by-Step Instructions

Step 1: Prepare and Grill the Chicken

1. Season the Chicken: Start by patting the chicken breasts dry with paper towels. Season both sides of the chicken with 1/2 tsp garlic salt and 1/8 tsp black pepper (or to taste).
2. Grill the Chicken: Heat a grill pan or outdoor grill over medium heat. Drizzle 2 tsp olive oil over the chicken breasts and grill them for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
3. Rest and Slice: Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes to retain its juices. Slice the chicken into strips or cubes and set aside.

Step 2: Prepare the Salad

1. Chop the Lettuce: Rinse the romaine lettuce thoroughly and chop it into bite-sized pieces. Use a salad spinner to dry the lettuce to ensure the salad stays crisp.
2. Prepare the Vegetables and Fruits:
   • Halve the cherry tomatoes.
   • Slice the English cucumber.
   • Dice the mango and avocado, ensuring you remove the pits and peels.
   • Thinly slice 1/2 small purple onion.
   • Roughly chop 1/4 cup cilantro.
3. Toast the Almonds: In a small dry skillet over medium heat, lightly toast 1/2 cup sliced almonds for about 3-4 minutes, stirring frequently until golden brown and fragrant. Remove from heat and set aside.

Step 3: Make the Honey Vinaigrette Dressing

1. Combine the Ingredients: In a small mixing bowl, whisk together the following ingredients:
   • 1/2 cup extra virgin olive oil
   • 3 Tbsp apple cider vinegar
   • 2 tsp Dijon mustard
   • 2 tsp honey
   • 1 minced garlic clove
   • 1 tsp sea salt
   • 1/4 tsp black pepper
2. Whisk Until Smooth: Continue whisking the ingredients until the vinaigrette is smooth and well combined. Taste and adjust seasoning if necessary.

Step 4: Assemble the Salad

1. Layer the Ingredients: In a large salad bowl, start by layering the chopped romaine lettuce. Add the cherry tomatoes, cucumber slices, mango, avocado, sliced purple onion, and chopped cilantro on top of the lettuce.
2. Add the Chicken: Place the sliced grilled chicken on top of the salad.
3. Top with Almonds: Sprinkle the toasted sliced almonds over the salad for added crunch.
4. Dress the Salad: Drizzle the honey vinaigrette over the salad and gently toss to combine.
5. Serve and Enjoy: Serve immediately with extra dressing on the side if desired.

Cooking Tips

• Juicy Chicken: To ensure your chicken is juicy, don’t overcook it. Use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C) before removing it from the grill.
• Crispy Almonds: Toasting the almonds brings out their nutty flavor and enhances the texture. Be careful not to burn them, as they toast quickly.
• Ripeness of Mango and Avocado: Make sure the mango and avocado are ripe for the best flavor and texture. The mango should be soft and sweet, while the avocado should be creamy but firm enough to dice.
• Customizable: Feel free to customize the salad with your favorite vegetables or toppings, such as adding shredded carrots, red bell peppers, or feta cheese.

Storage

• Salad Storage: If you have leftover salad, store it in an airtight container in the refrigerator for up to 1 day. To prevent the salad from becoming soggy, store the dressing separately and add it just before serving.
• Dressing Storage: The honey vinaigrette can be made ahead and stored in an airtight container in the refrigerator for up to 1 week. Shake or whisk the dressing before using as it may separate over time.

Nutritional Facts (Per Serving)

• Calories: 510 kcal
• Protein: 25g
• Carbohydrates: 20g
• Fat: 35g
• Fiber: 8g
• Sugar: 10g
• Sodium: 780mg

FAQs

1. Can I use a different type of lettuce?

Yes, you can substitute romaine lettuce with other leafy greens such as spinach, arugula, or mixed greens. Each option will provide a different texture and flavor profile.

2. What can I substitute for mango if it’s out of season?

If mango is unavailable, you can substitute it with other fruits such as diced pineapple, peaches, or even oranges. These fruits offer similar sweetness and will complement the salad well.

3. Can I grill the chicken on a stovetop instead of an outdoor grill?

Yes! You can use a stovetop grill pan to cook the chicken if you don’t have access to an outdoor grill. Follow the same cooking times and process to ensure the chicken is fully cooked.

4. Can I make this salad vegan?

Yes, to make this salad vegan, substitute the grilled chicken with grilled tofu or chickpeas for protein. Also, replace the honey in the vinaigrette with maple syrup or agave nectar.

Conclusion

Grilled Chicken Salad with Mango and Honey Vinaigrette is a perfect dish for those who enjoy a blend of savory, sweet, and refreshing flavors. The juicy chicken, fresh vegetables, and fruits are elevated by the tangy honey vinaigrette, while the toasted almonds add the perfect crunch. This salad is not only delicious but also packed with nutrients, making it a healthy option for lunch or dinner. With customizable ingredients, you can adapt it to suit your taste or dietary preferences. Try this vibrant salad today and savor the combination of tropical and savory flavors!