California Grilled Chicken, Avocado, and Mango Salad

*Adapted from skinnytaste.com.

Serves: 4
Prep: 20 minutes + marinating time

INGREDIENTS for chicken
4 Tbsp olive oil
4 Tbsp white balsamic vinegar
salt & pepper to taste
12 oz chicken breast, sliced (from 1 lb raw)

INGREDIENTS for salad
1 cup diced avocado
1 cup diced mango (from 1 1/2 mangos)
2 Tbsp diced red onion
6 cups baby red butter lettuce

INGREDIENTS for dressing
3 Tbsp olive oil
2 Tbsp white balsamic vinegar
salt & pepper to taste
dash of sugar

DIRECTIONS
1. Combine ingredients for chicken in a large ziplock bag and mix until chicken is covered with marinade. Marinate in the refrigerator up to 48 hours. Grill when ready to use.
2. Whisk ingredients for dressing and set aside until ready to use.
3. Combine the ingredients for the salad, divided into four bowls, and drizzle dressing on top.

*Notes: I used a George Foreman grill for the chicken and I used regular butter lettuce.