1.50 Boneless chicken breasts
Everyday Seasoning Salt (to taste) Link:<a href="https://www.paleonewbie.com/cooked-recipe/trinas-everyday-seasoning-salt-recipe/
1.50 cups Fresh strawberries, sliced
1.50 cups Fresh mango, diced
0.25 cup Red onion, sliced
0.25 cup Slivered almonds
1 Avocado, pitted and sliced
Approximately 8 cups of salad greens, your choice (I used an arugula-spinach blend)
Honey-Lime Vinaigrette
1/4 cup +2 Tbsp Avocado oil
2 Limes, juiced (about 4 tablespoons total)
2 tsp Dijon mustard
2 tsp Raw honey
0.50 tsp Garlic powder
Salt & Pepper, to taste
Vinaigrette Directions
1
Add all the vinaigrette ingredients to a small mixing bowl. Stir well to combine and set aside
Salad Directions
2
Season both sides of uncooked chicken breasts with Everyday Seasoning Salt (or another seasoning blend of your choice). Next, lightly drizzle both sides with olive oil
3
Pre-heat grill to medium to medium-high heat. Oil grill grate, place chicken breasts on grate, and cook about 5-7 minutes per side. Chicken is done when internal temperature reaches 165ºF
4
In a medium salad bowl, add salad greens, diced mango, sliced strawberries, and sliced red onions. Mix lightly to combine
5
Add honey-lime vinaigrette as desired, and garnish with avocado slices and sprinkle with slivered almonds
Everyday Seasoning Salt Recipe
Ingredients
1.50 Boneless chicken breasts
Everyday Seasoning Salt (to taste) Link:<a href="https://www.paleonewbie.com/cooked-recipe/trinas-everyday-seasoning-salt-recipe/
1.50 cups Fresh strawberries, sliced
1.50 cups Fresh mango, diced
0.25 cup Red onion, sliced
0.25 cup Slivered almonds
1 Avocado, pitted and sliced
Approximately 8 cups of salad greens, your choice (I used an arugula-spinach blend)
Honey-Lime Vinaigrette
1/4 cup +2 Tbsp Avocado oil
2 Limes, juiced (about 4 tablespoons total)
2 tsp Dijon mustard
2 tsp Raw honey
0.50 tsp Garlic powder
Salt & Pepper, to taste