Chicken and Mango Salsa Salad

• 3 chicken breasts, boneless skinless
• 1 tbsp olive oil
• 2 romaine lettuce heads, chopped
• 3 avocados, sliced
• 1 lime, sliced into wedges
• 1 15 oz can of black beans
• 1 cup mango salsa recipe

• 2 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne
• 1 tsp oregano

• 1/2 avocado
• 1/2 jalapeno, seeds and ribs removed
• 1 tsp olive oil
• 2-3 tbsp cilantro, chopped
• 1/4 cup greek yogurt
• 2 tsp water
• 2 tsp lime juice
• 1/2 tsp salt

Instructions

In a small bowl combine the ingredients for the taco seasoning. Season the chicken on both sides with the taco seasoning.

In a skillet over medium heat, pour in 1 tablespoon olive oil. Place chicken in skillet and cook for 5-7 minutes on each side until no longer pink in the middle and a thermometer registers at 165ºF.

While the chicken is cooking prepare the mango salsa and avocado cilantro lime dressing.

Avocado Cilantro Lime Dressing

In a blender combine all of the ingredients for the dressing. Blend on high for 1-2 minutes, until smooth.

Wash and chop the lettuce. Drain the black beans.

When the chicken is done, remove from the pan to a clean plate/cutting board and allow to rest for 5 minutes.

Slice the chicken.

Assemble salads as desired.