Sweet champagne mangos pair superb with creamy Haas avocados and grilled chicken for a sweet-savory salad to delight your taste buds. This meal is ready in minutes, perfect for a hot summer day or night!
I could live on a tropical island and never miss the fruit from the states.
Have you seen the new Salanova butter lettuce from Dole, they come two in a container – simply cut the core off and you have baby lettuce!
For the dressing I kept it real simple, extra virgin olive oil and white balsamic vinegar which is naturally sweet and perfect on this salad. You can easily halve this recipe for 2 servings or double for 8. Enjoy and stay cool!
- 12 oz grilled chicken breast, sliced (from 1 lb raw)
- 1 cup diced avocado
- 1 cup diced mango (from 1 1/2 mangos)
- 2 tbsp diced red onion
- 6 cups baby red butter lettuce
For the vinaigrette:
- 2 tbsp olive oil
- 2 tbsp white balsamic vinegar
- salt and fresh cracked pepper to taste
Whisk vinaigrette ingredients and set aside.
Toss avocado, mango, chicken and red onion together. Fill a large salad platter with baby greens or divide on 4 small dishes; top with chicken/avocado mixture and drizzlehalf the dressing on top. Serve with remaining dressing if desired.