Place salad leaves onto individual dinner plates or salad plates. Compose each salad plate with shredded chicken, sliced mangos, and sliced avocados.
Sprinkle each salad with salt, freshly-ground black pepper, and chile powder or Tajin Spice to taste.
Just before serving, drizzle on some extra-virgin olive oil and some balsamic vinegar.
Serve immediately and enjoy!
Makes 4 servings.
* You may use a mixture of different types of lettuces, if desired.
** Poached, baked, or barbecued until the center of the chicken is no longer pink and reaches a temperature of 165 degrees F. on your meat thermometer. This is also a great way to use a purchased supermarket rotisserie chicken.
*** This is a great place to use your Fleur de Sel Salt
**** Tajin Spice (salsa en polvo in Spanish) is a ground red chile pepper, salt, and lime seasoning. In Mexico this is very popular to sprinkle on fresh fruit as melons and vegetables like cucumbers. This spice can be purchased at Hispanic food markets. Some grocery stores may carry in the Latin America food section or you can purchase Tajin Spice online.
***** To purchase good-quality balsamic vinegars, check out What's Cooking America's Gourmet Food Store.
Mango Avocado Chicken Salad Recipe: https://whatscookingamerica.net/fruit/mango-chicken-avocado-salad.htm