National Mango Day : Mango , Avocado and Grilled Chicken Salad

  • 1 cup herb & garlic chicken marinade, or Italian dressing
  • 4 boneless skinless chicken breasts
  • ½ cup cashews
  • ¼ cup extra virgin olive oil
  • 8 cup mixed spring greens
  • 1 papaya or mango peeled and diced
  • 1 avocado peeled and cubed
  • 1 red bell pepper diced
  • Pour ¾ cup of marinade over the chicken breasts and marinate in the refrigerator for 30 minutes.
  • Meanwhile, toast the cashews by cooking them in a non-stick skillet, over medium-high heat, shaking the pan for 2-3 minutes. Set aside.
  • Make the dressing by combining the remaining marinade and olive oil in a small bowl. Whisk to blend.
  • Grill the chicken 5 – 7 minutes on each side, or until cooked through.
  • When the chicken has finished cooking, slice it into strips.
  • Place greens, papaya, avocado, red pepper and toasted cashews in a large bowl.
  • Drizzle the dressing over salad and toss.
  • Top with grilled chicken and serve immediately.

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