Cilantro Lime Chicken Salad with Mango, Avocado & Bell Pepper

Directions

1. Wash and dry all fresh produce.
2. Trim the cilantro leaves from the stems, discard the stems, and mince the leaves.
3. Peel and mince the garlic.
4. Juice the lime into a small bowl, then mix in half of the cilantro, minced garlic, olive oil, honey, crushed red pepper, salt, and pepper. Whisk to combine and divide the sauce, reserving half for later.
5. Slice the chicken horizontally to create thin fillets so they cook evenly.
6. Toss the chicken with half of the sauce and let it marinate for about 10 minutes.
7. Seed and cut the bell pepper into thin strips; transfer to a serving plate.
8. Peel the mango and cut the flesh into medium dice; add to the plate beside the pepper.
9. Halve, pit, and dice the avocado; add to the plate beside the pepper and mango.
10. Heat a skillet over medium heat and lightly oil the bottom. Cook the chicken until browned and cooked through, about 3–4 minutes per side, then slice crosswise into strips.
11. Split the romaine into two portions and chop into 1-inch pieces; place in bowls or on plates. Layer the peppers, mango, avocado, and chicken on top, drizzle with the remaining sauce, and sprinkle with the remaining cilantro.