Chicken Mango Avocado Salad

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• 1 lb chicken breasts (2 medium)
• 1/2 tsp garlic salt (or to taste)
• 1/8 tsp + 1/4 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 each english cucumber (sliced)
• 1 each mango (pitted, peeled and diced)
• 1 each avocado (pitted, peeled and diced)
• 1/2 each small purple onion (thinly sliced)
• 1/4 cup cilantro (chopped)
• 1/2 cup sliced almonds (toasted, for topping)
• 1/2 cup extra virgin olive oil
• 3 Tbsp apple cider vinegar
• 2 tsp dijon mustard
• 2 tsp honey
• 1 each garlic clove (1 tsp minced)
• 1 tsp sea salt

1. How to Make Chicken Mango Avocado Salad: Cut chicken breast in half lengthwise then season with garlic salt and pepper to taste and sautee in 2 tsp olive oil over medium high heat until browned and cooked through (3 min per side). Remove from the pan, cool for 5 minutes, then slice into strips against the grain.
2. How to Make Chicken Mango Avocado Salad: 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).
3. Honey Vinaigrette Dressing ingredients: 1/2 cup extra virgin olive oil; 3 Tbsp apple cider vinegar; 2 tsp dijon mustard; 2 tsp honey; 1 garlic clove (1 tsp minced); 1 tsp sea salt; 1/4 tsp black pepper (or to taste). How to Make Honey Vinaigrette Dressing: Combine the Honey Vinaigrette Dressing Ingredients in a mason jar, cover tightly with lid and shake together until well combined. You can also mix it up in a bowl and whisk thoroughly. If not using dressing right away, shake well just before serving. Drizzle the salad dressing over the chicken mango avocado salad, adding it to taste