Ingredients
For the Salad
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 large ripe mango, diced
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup roasted and salted cashews
- 4 cups mixed greens
For the Honey Lime Vinaigrette
- 3 tablespoons lime juice (freshly squeezed)
- 2 tablespoons honey
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
1. Cook the chicken
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken generously with salt and pepper.
- Add the chicken to the skillet and cook for 5-7 minutes per side, or until cooked through and the juices run clear.
- Let the chicken cool slightly, then dice or shred it into bite-size pieces.
2. Make the vinaigrette
- Whisk together the lime juice, honey, olive oil, salt, and pepper in a small bowl.
3. Assemble the salad
- Combine the mixed greens, cooked chicken, mango, cucumber, red bell pepper, red onion, and cashews in a large salad bowl.
- Drizzle the honey-lime vinaigrette over the salad and gently toss to combine.
4. Serve and enjoy
- Divide the salad among plates and serve immediately.
Tips and Customization
Variations: Add other chopped vegetables like carrots or celery for extra crunch.
Grill the chicken: For a smoky flavor, grill the chicken breasts instead of pan-frying them.
Spice it up: Add a pinch of red pepper flakes to the dressing for a little heat.
Make ahead: The salad components and dressing can be prepared a day ahead and assembled just before serving. Store dressing separately.
