Photo by Gina Moore
Serves 4
Salad
6 cups romaine lettuce, broken into bite-size pieces
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ small red onion, thinly sliced
½ red bell pepper, thinly sliced
1 large avocado, sliced
1–2 mangoes, diced (set aside ½ mango for dressing)
2 chicken breasts (from a lemon garlic rotisserie chicken), sliced
3 tablespoons fresh chopped cilantro
Vinaigrette
Kosher salt
Fresh ground black pepper
3 tablespoons fresh-squeezed lemon juice
¼ cup cilantro
¼ cup mango, diced
⅓ cup olive oil
In a large serving bowl, add lettuce, tomatoes, cucumber, onion, bell pepper, avocado, mangoes, chicken breasts and cilantro.
In the bowl of a blender, add salt, pepper, lemon juice, cilantro and mango. Pulse just until mango is smooth and vinaigrette is blended. Drizzle on top of salad and serve.
Chef's Tip:
What to do with leftover rotisserie chicken? Don’t let it go to waste. Shred and use to make chicken salad, a chicken quiche or frittata, or chicken tacos, or add as a twist to deviled eggs.
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