Cashew Chicken Mango Salad

Ingredients:

1lb chicken breasts
extra virgin olive oil
salt & pepper
3 Ataulfo mangoes (or 2 regular mangoes,) peeled & chopped
2 avocados, peeled & chopped
1/2 cup cashews
12 cups mixed lettuce
For the Honey-Lime Vinaigrette:
1/4 cup lime juice
2 Tablespoons honey
salt & pepper
2 Tablespoons extra virgin olive oil

Directions:

1. Brush chicken breasts with extra virgin olive oil then season with salt and pepper on both sides. Saute in a large skillet over medium-high heat for 4-5 minutes a side, or until cooked through. Remove from heat and let cool slightly, then chop into bite-sized pieces.
2. For the Honey-Lime Vinaigrette: Combine lime juice, honey, salt, and pepper in a food processor or bowl. Stream in olive oil while processing, or slowly add while whisking. Taste and adjust seasonings if necessary.
3. Divide lettuce between plates then top with cooked chicken, mangoes, avocados, and 2 Tablespoons cashews each. Drizzle with dressing and then serve.

Source: iowagirleats.com