Avocado Chicken Mango Salad With Hazelnut Honey Dressing Recipe

Ingredients for Avocado Chicken Mango Salad With Hazelnut Honey Dressing

• Chicken Breast Fillets
• Chicken Stock
• Fresh Lime Juice
• 1 ripe mango
• 1 ripe avocado
• Baby Spinach Leaves
• 1/4 cup toasted hazelnuts
• Sunflower Oil
• Sesame Oil
• Lime
• Clear Honey
• Soy Sauce

How to Make Avocado Chicken Mango Salad With Hazelnut Honey Dressing

1. Cook chicken breast: Season 1 lb boneless, skinless chicken breasts with salt and pepper. Pan-fry or grill until cooked through (about 6-8 minutes per side), then slice into bite-sized pieces.
2. Prepare mango and avocado: Dice 1 ripe mango into 1/2-inch cubes. Cut 1 ripe avocado into 1/2-inch cubes. Gently toss together to prevent browning.
3. Make the dressing: In a small bowl, whisk together 1/4 cup hazelnut oil, 2 tablespoons honey, 1 tablespoon apple cider vinegar, 1 tablespoon lime juice, 1 teaspoon Dijon mustard, salt and pepper to taste.
4. Assemble the salad: Combine the cooked chicken, mango, and avocado in a large bowl. Pour the dressing over the salad and gently toss to coat.
5. Add greens (optional): If desired, add 4 cups of mixed greens or baby spinach to the salad before dressing.
6. Garnish and serve: Garnish with toasted hazelnuts (1/4 cup, toasted) and serve immediately. Enjoy!