Cilantro Lime Chicken Salad + Mango Avocado Salsa

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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.5 cup Lime Juice, Fresh
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  0.5 cup Cilantro, Fresh
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  4 Garlic(12g)
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  2 tsp Honey
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  1 tsp Brown sugar
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  1 tsp Cumin, Ground
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  1.3 tsp 1 1/4 teaspoon salt
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  4 Chicken Thigh, Boneless Skinless(452g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  5 cup Lettuce, Romaine
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  1 Bell Pepper(119g)
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  1 Mango(336g)
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  1 Avocado(150g)
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  1 Green Onion (Scallion)(15g)
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  Red pepper flakes

Instructions

1. 1Mince the garlic and whisk together with the olive oil, fresh lime juice, honey, brown sugar, ground cumin, and half the fresh cilantro to create the marinade. Divide the marinade in half — reserve one portion for dressing and pour the other into a shallow dish. Add the chicken thighs to the marinade, turning to coat evenly, and refrigerate for at least 15 minutes (or up to 2 hours for deeper flavor).
2. 2Heat olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, cook the chicken thighs for 6–8 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer cooked chicken to a cutting board and let rest for 5 minutes.
3. 3Wipe the skillet clean with a paper towel, add olive oil, and heat over medium-high heat. Add the diced bell pepper and cook for 4–5 minutes, stirring occasionally, until tender-crisp and lightly charred at the edges.
4. 4While the peppers cook, prepare the mango avocado salsa by combining the diced mango, diced avocado, and sliced green onions in a bowl. Add a portion of the reserved dressing to the salsa and gently toss to combine.
5. 5Slice the rested chicken thighs into strips. Divide the romaine lettuce evenly among 4 airtight containers. Top each with the cooked bell pepper, mango avocado salsa, and chicken strips while the peppers are still warm.
6. 6Drizzle the remaining reserved dressing evenly over each container and sprinkle with the remaining fresh cilantro and red pepper flakes.
7. 7Seal the containers and refrigerate until ready to serve. These salads will keep for up to 4 days.