Mango Avocado Chicken Salad

• 1/3 cup mayonnaise
• 1/3 cup chopped fresh cilantro leaves
• 1/4 cup buttermilk*
• 2 tablespoons fresh lime juice
• 1 teaspoon finely chopped fresh garlic
• 1/4 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic salt
• 1/4 teaspoon ground red pepper (cayenne)
• 2 Land O Lakes Garlic & Herb Saute Express squares
• 1 pound boneless skinless chicken breasts, flattened to 1/2 inch thickness
• 10 ounces spring mix salad greens
• 1 cup prepared fresh pico de gallo
• 1 ripe mango, pitted, peeled, cut into 1-inch chunks
• 1 avocado, pitted, peeled, cut into 8 slices

1. Whisk all dressing ingredients together in bowl.
2. Refrigerate until serving time.
3. Combine chili powder, cumin, garlic salt and ground red pepper in bowl.
4. Rub each chicken breast with seasoning mixture; set aside.
5. Melt Saute Express squares in 12-inch nonstick skillet.
6. Add chicken; cook over medium heat, turning once, 10-15 minutes or until internal temperature reaches 165 degrees F and juices run clear when pierced with fork.
7. Remove from skillet; slice into thin strips.
8. Divide salad greens among serving plates.
9. Top each with pico de gallo, mango, avocado and sliced chicken.
10. Serve with dressing.
11. *Substitute 3/4 teaspoon vinegar or lemon juice and enough milk to equal 1/4 cup; let stand 5 minutes.

mayonnaise, cilantro, buttermilk, lime juice, fresh garlic, salt, chili powder, ground cumin, garlic salt, ground red pepper, garlic, chicken breasts, spring mix salad greens, mango, avocado

Taken from www.landolakes.com/recipe/4260/mango-avocado-chicken-salad (may not work)