Hey everybody. Today, I am going to show you how you can create a salad, But not just any salad. That is a salad which we made after visiting a few of our favorite areas, The Cheesecake Factory. It’s a chicken mango avocado salad, and wait till you taste the dressing table.
We are beginning with the chicken. You will need 1 pound or two moderate chicken breasts. Cut in half lengthwise. When the oil is hot, add the chicken, and cook around three minutes for each side or only until it is cook through. The chicken is done when it reaches 165 degrees Fahrenheit within an instant-read thermometer, and I will link to our favorite thermometer at the notes.
Move into a cutting board and allow it to cool slightly at the same time, you create the remainder of your mango chicken avocado salad. For your foundation of the salad, we are employing one large head of romaine lettuce. Insert it up into bite-sized bits and discard the center. You are going to end up with about six cups of sliced lettuce. It saves a lot of time. I will share our favorite salad spinner from the notes.
Transfer the lettuce into a large salad bowl, and Today, we are going to coat the Remaining ingredients. The chicken is pretty much at room temperature, so slit that into bite-sized strips, and put it within the romaine lettuce. Currently, my preferred ingredient in this mango chicken avocado salad is a brand new cherry. And I use this cherry slicer to ensure it is simple to cut it. If you like mangoes, you need to get one of them.
Additionally, this convenient fruit spade makes it simple to take out the mango in the epidermis. Instantly dice up the cherry and Put It into the salad bowl. My next favorite fixing and avocado. And see how we slice it. Here is a safe method to take out the avocado pit. A ripe avocado isn’t hard to peel and dice, and also you do not require any special tools.
Transfer the avocado to the salad bowl, and we will quickly end up the remainder of this mango chicken avocado salad ingredients. Thinly slice half a tiny purple onion, and this provides excellent taste and color to the salad. Next, slice and add half an English cucumber or some sizable garden cucumber. My favorite herb for this particular salad is cilantro since it provides an amazing, refreshing flavor. You’ll want about a quarter cup of chopped, fresh cilantro.
Now layer All the ingredients within the salad. In conclusion, an optional but nice bit is incorporating a few toasted, chopped peppers. The salad is complete, and we will earn a fast homemade dressing to go with this. In a little mason jar, blend half a cup of extra virgin olive oil, three tbsp of apple cider vinegar, two tsp of Dijon mustard, 2 tsp of honey, one minced clove of garlic, or on a teaspoon.
Cover up that and shake, shake, shake till it is well-combined. And when you are not serving it immediately, give it a great shake just before serving. All right, all that is for this stunning, gorgeous mango chicken avocado salad would be to bring the dressing table then toss it together, so here we go. And include this to flavor. I do not usually use the entire amount. That’s very good since you would like leftovers from the dressing table. It is so great. All right now, only toss gently to blend, and be certain everything is coated from that dressing table.
And on the best Portion of this series. I mean, it is for me. I don’t understand about for you as for you, it is likely pure torture. The flavor test, when you have not guessed already, is what we’re doing, so here we go. All right, in generous quantities, because we do everything in generous portions. Alright, that seems about Perfect. Alright, I am going to opt for the taste test. Here we go. Is it only me, or is this salad luminous?
It is the cherry and the dressing table. Seriously, it is great. Just a bit of everything in my fork since this mango chicken avocado salad is only a taste sensation. And that I like the sweet notes in the mango. And, of course, the avocado. I love to place avocado everywhere I could.
A dressing table is ideal here. It is gently candied in the honey, praise the cherry. Oh, then I like that little pinch in the almonds. That is Wonderful. I know you guys love salads since here are a few of our hottest, viral hot, enjoy great around there and down there.
Chicken Mango, Avocado Salad a Cheesecake Factory Recipe
- Chicken Mango Avocado Salad Ingredients:
- 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
- Honey Vinaigrette Dressing:
- 1/2 cup extra virgin olive oil
- 3 Tbsp apple cider vinegar
- 2 tsp dijon mustard
- 2 tsp of honey
- 1 garlic clove 1 tsp minced
- 1 tsp sea salt
- 1/4 tsp black pepper or to taste
- Sliced chicken breast in half lengthwise then flavors with garlic salt and pepper to taste and sauté in 2 tsp olive oil over medium-high heat until browned and cooked through (3 min per side). Remove from pan, cool for 5 minutes then slice into strips against the grain.
- In a large salad bowl, add chopped romaine. Top with halved cherry tomatoes, sliced cucumber, diced mango and avocado, thinly sliced purple onion, 1/4 cup cilantro (and yes cilantro can be omitted if you have a cilantro aversion).